Chief Butcher (Sous Chef) – Six Senses Zighy Bay Required in Oman

The Chief Butcher (Sous Chef) at Six Senses Zighy Bay is responsible for overseeing all aspects of meat preparation and butchery operations within the resort’s kitchens. The role involves managing the butchery department, ensuring the highest standards of quality, safety, and hygiene, while also supporting the Executive Chef and other kitchen staff. The Chief Butcher is expected to contribute to the overall culinary offerings by preparing, processing, and maintaining various cuts of meat, as well as managing the inventory of meat products and ensuring efficient operations in the kitchen. The position requires a strong understanding of culinary techniques, leadership skills, and a deep commitment to maintaining the premium quality standards of the Six Senses brand.

Key Responsibilities:

• Butchery Operations: The Chief Butcher oversees the butchery section of the kitchen, ensuring proper meat preparation and processing. This includes cutting, portioning, and marinating meats, as well as handling any other related tasks such as deboning, filleting, and trimming to meet the requirements of the menu and restaurant standards.
• Quality Control: Maintaining high-quality standards for meat and other related products is crucial. The Chief Butcher ensures that all meat products are properly stored, labeled, and rotated to minimize waste and ensure freshness. This includes monitoring quality control standards for meat delivery, storage, and preparation.
• Inventory Management: The role involves managing inventory levels for all meats and related products. The Chief Butcher will work closely with the Executive Chef and purchasing team to maintain a sustainable and cost-efficient supply chain. This includes monitoring stock levels, conducting regular stocktakes, and ensuring proper documentation and ordering processes are followed.
• Staff Supervision and Training: As a Sous Chef, the Chief Butcher supervises and trains junior kitchen staff in butchery techniques, safe meat handling, and hygiene practices. The role includes providing leadership in the butchery section, ensuring that staff are motivated, adhere to health and safety standards, and work efficiently to meet the demands of the kitchen.
• Collaboration with Kitchen Teams: The Chief Butcher works closely with other chefs in the kitchen to ensure the timely preparation of dishes and the proper handling of meat during service. Effective communication and coordination are essential to meet the needs of the kitchen, especially during high-demand periods.
• Menu Development: The Chief Butcher plays a key role in the development and execution of meat-related items on the menu. Working with the Executive Chef, they help design and implement new dishes that highlight the quality and flavors of the meats used in the resort’s culinary offerings.
• Hygiene and Safety Standards: Ensuring the kitchen, especially the butchery section, adheres to the highest hygiene and safety standards is a primary responsibility. The Chief Butcher is responsible for ensuring all equipment and work areas are sanitized, and that food safety protocols, such as temperature control and safe handling practices, are strictly followed.

Qualifications and Skills:

• Experience in Butchery and Culinary Arts: The Chief Butcher should have substantial experience in butchery, ideally within a high-end hotel or resort environment. Experience as a Sous Chef or in a senior kitchen role is essential. Formal culinary training or certifications in butchery or food safety are also preferred.
• Leadership and Management Skills: As a Sous Chef, the Chief Butcher must possess strong leadership abilities, with experience managing a team of kitchen staff, training, and motivating them to meet high standards of performance.
• Attention to Detail and Precision: The ability to work with precision and pay close attention to detail is essential, especially when preparing cuts of meat and managing inventory. Ensuring quality control is critical to delivering exceptional dishes to guests.
• Communication Skills: Excellent communication skills are necessary to coordinate with kitchen teams, suppliers, and other departments. The Chief Butcher must be able to relay information clearly and effectively in a fast-paced environment.
• Physical Stamina: The role requires physical strength and stamina as it involves standing for extended periods, lifting heavy items, and performing manual tasks like cutting and processing meat.

Working Conditions:

The Chief Butcher (Sous Chef) works in a fast-paced, high-end kitchen environment within Six Senses Zighy Bay, a luxury resort. The position may require long hours, including evenings, weekends, and holidays, to meet operational needs. The role involves working with sharp tools and equipment, and it is essential to maintain focus on health and safety standards. The work environment is physically demanding, requiring the ability to handle heavy products and work in various temperature-controlled areas.

How to apply:

Send your updated resume to our email:

Email:  globalexternalcommunications@ihg.com