# Chef de Cuisine - Butcher | AYANA BALI

**Company:** [AYANA Hospitality](https://jobs.workable.com/companies/4gU6PGSkL9VHY82yX1chH9.md)
**Location:** Bali, Indonesia
**Workplace:** on site
**Employment type:** Full-time
**Department:** AYANA Bali

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## 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

-   Minimum of 3–5 years of experience in the same position, 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