Chef de Cuisine - Butcher | AYANA BALI
- Bali, Indonesia
- Full-time
- Posted
Skills
Job description
•Oversee the entire Butcher kitchen operations, ensuring all meat, poultry, and seafood products are prepared, handled, and stored according to resort standards, recipes, and quality specifications
•Lead, train, and supervise all kitchen staff within the Butcher section, assigning tasks and managing daily production planning
•Ensure proper meat cutting, portioning, trimming, deboning, and preparation techniques to maintain consistency and product quality
•Monitor food cost, yield percentage, minimize trimming waste, and ensure budget targets are achieved or exceeded
•Review daily production, inventory, and forecast requirements to ensure sufficient supply and smooth kitchen operations
•Maintain strong communication with other kitchen sections, Purchasing, Storeroom, and service teams to ensure operational efficiency
•Ensure compliance with food safety, hygiene, sanitation, and HACCP standards, particularly in meat handling, storage, and temperature control
•Evaluate staff performance and provide coaching, training, and corrective actions when necessary
•Collaborate with Purchasing and Storeroom teams to ensure the quality, freshness, and availability of meat, poultry, and seafood products
•Drive improvements in butchery techniques, product utilization, portion control, and sustainability initiatives within the Butcher section
•Analyze operational performance, control product yield and wastage, and contribute to overall kitchen profitability and guest satisfaction
Requirements
•Indonesian Citizen only
•Minimum of 3–5 years of experience in culinary management level as Chef de Partie, Junior Sous Chef, or equivalent in a high-volume luxury hotel or reputable restaurant
•Strong expertise in Butcher operations, including meat cutting, deboning, trimming, portioning, and product yield management, with proven leadership experience
•Solid understanding of food cost control, yield management, inventory control, and kitchen profitability
•Strong leadership and people management skills with the ability to train and develop teams
•Deep knowledge of food safety standards, proper meat handling, storage, and HACCP certification is highly desirable
•Creative, detail-oriented, and strong business acumen in culinary operations
•Able to perform under pressure in a fast-paced environment with strong decision-making skills
•Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required