Company Description Dusit Thani Mactan Cebu Resort is a vibrant, inviting retreat that blends Thai and Filipino warmth and hospitality. The resort is known for gracious, attentive service and a welcoming atmosphere for both guests and team members. Located in Lapu-Lapu, it offers a dynamic environment for hospitality professionals who value service excellence. Team members are encouraged to contribute their skills and ideas to enhance guest experiences and support the resort's reputation for quality. Working at Dusit Thani Mactan Cebu provides opportunities to grow within an international hospitality brand.
Role Description The Head Butcher is responsible for overseeing all butchery operations, including receiving, inspecting, and processing meat and poultry according to hotel standards and food safety regulations. This full-time, on-site role in Lapu-Lapu involves cutting, portioning, and preparing meats for various outlets, coordinating with kitchen leadership on menu requirements, and managing inventory levels to minimize waste and ensure cost efficiency. The Head Butcher supervises butchery staff, trains team members on proper techniques and hygiene practices, and maintains a clean, organized work area and equipment. The role also includes monitoring quality, implementing standard operating procedures, and collaborating with purchasing and culinary teams to maintain consistent supply and product quality.
Qualifications
- Strong meat and poultry preparation skills, including cutting, deboning, portioning, and presentation.
- Proficiency in food safety, hygiene standards, and proper storage practices for all meat products.
- Experience in inventory management, cost control, and waste reduction within a kitchen or butchery environment.
- Ability to supervise, train, and motivate a butchery team while maintaining high performance and discipline.
- Effective communication and coordination skills to work closely with chefs, purchasing, and other kitchen staff.
- Previous experience as a butcher or head butcher, preferably in a hotel, resort, or large-scale food service operation.
- Knowledge of international and local meat cuts and standards, with attention to quality and consistency.
- Physical fitness to handle standing work, lifting, and operating butchery equipment safely.
- Basic computer skills for inventory systems and documentation; familiarity with hotel or kitchen management systems is an advantage.
- Vocational training or certification in culinary arts, butchery, or a related field is preferred.
