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 hotel’s meat preparation and butchery operations, ensuring consistent quality, hygiene, portion control, and minimal wastage. Candidates typically need several years of professional butchery experience, preferably in a luxury hotel, resort, restaurant, or large-scale kitchen. Strong knowledge of meat cuts, storage procedures, food safety standards, inventory control, and safe equipment handling is expected. The role requires leadership skills, attention to detail, physical stamina, and the ability to train and supervise colleagues. The successful candidate should work efficiently with chefs and purchasing teams, maintain accurate records, follow Shangri-La standards, and consistently deliver high-quality products while complying with Philippine health and safety regulations.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, operating hotels, resorts, residences, and related businesses across Asia, the Middle East, Europe, North America, and other international markets. Its properties are known for warm Asian hospitality, high service standards, comfortable accommodation, and extensive dining and leisure facilities. In the Philippines, Shangri-La operates established properties in destinations including Manila, Cebu, and Boracay, offering opportunities in hotel operations, food and beverage, culinary services, engineering, guest relations, and management. Employees generally work in structured, multinational environments with formal service procedures and opportunities for professional development. A Chief Butcher would support the culinary team by maintaining reliable meat preparation standards and helping deliver the consistent food quality associated with the Shangri-La brand.