Head Butcher

Role summary

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

The Head Butcher is responsible for managing all meat, poultry and seafood preparation in line with resort standards. Requirements typically include several years of professional butchery experience, preferably in a luxury hotel or high-volume kitchen, strong knowledge of cutting techniques, portion control, food safety and hygiene regulations. The candidate should be able to supervise colleagues, maintain accurate stock records, reduce waste and ensure consistent quality and presentation. Marriott expects a dependable, hands-on professional who can work efficiently under pressure, coordinate with chefs and purchasing teams, train junior staff and follow HACCP and workplace safety procedures. Flexibility to work shifts, weekends and holidays is essential.

About the employer

Sheraton Kosgoda Turtle Beach Resort is a beachfront hospitality property on Sri Lanka’s southern coast, operating under the Sheraton brand of Marriott International. The resort is located near Kosgoda, an area known for its turtle conservation projects, beaches and relaxed coastal setting. It caters to leisure travelers, families, international guests and groups, offering accommodation, dining, recreation and event services. As part of Marriott’s global hotel network, the resort generally follows structured standards for guest service, food quality, safety, training and professional conduct. Employees may benefit from an international working environment, brand-led development programs and exposure to luxury resort operations. Exact facilities, benefits and employment terms can vary according to the position, contract and local regulations.