Chief Butcher

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chief Butcher oversees the preparation, portioning, storage, and quality control of meat, poultry, and related products for the hotel’s kitchens. Requirements typically include several years of professional butchery experience, preferably in a luxury hotel or high-volume food operation, strong knowledge of cuts and food-safety standards, and the ability to supervise staff. The successful candidate is expected to maintain consistent quality, minimize waste, monitor inventory, follow hygiene and HACCP procedures, and coordinate efficiently with chefs, purchasing, and stewarding teams. Physical stamina, attention to detail, leadership skills, and flexibility for shifts, weekends, and holidays are important.

About the employer

Shangri-La is a leading luxury hospitality group founded in Hong Kong, with hotels, resorts, and other properties across Asia, the Middle East, Europe, North America, and other international markets. Its Philippine operations include established luxury hotels and resorts serving business travelers, leisure guests, and major events. The brand is known for attentive service, refined accommodation, extensive dining facilities, and strong guest-experience standards. Employees commonly work in multicultural teams and may receive structured training, staff meals, uniforms, service-charge participation, accommodation or relocation assistance in some locations, and opportunities for career development. Benefits and employment conditions vary by property, position, and local labor regulations. Shangri-La generally looks for employees who are professional, service-oriented, safety-conscious, and able to maintain high standards in a fast-paced hospitality environment.