Reporting to the Executive Chef the candidate will manage the staff aspect & food production of the butchery.
Develop new products in conjunction with the Executive Chef
Manage all Butchery inventory & equipment
Create recipes & costings for all Butchery products
Ensure all products reach clients timeously
Practice safety Hygiene measures
Record all wastage & breakages
Daily cash ups
Train, Coach & mentor staff
Minimum 8 years work experience in a wholesale environment at management level
Must be willing to work early & late shifts
Proficient in MS Office
Please email an updated CV for review including a profile photo of yourself.