Sous Chef Butcher at The Apurva Kempinski Bali

Application Deadline:

31 March 2026 Department:

Food & Beverage Location:

Indonesia - Bali Description The Butcher Sous Chef will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff. Key Responsibilities Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques. Assess the quality and freshness of meats, selecting the best cuts for our kitchen. Fabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards. Ensure compliance with all food safety and sanitation regulations, including proper storage, handling, and labeling of meats. Manage inventory of meats, monitor stock levels, and place orders to ensure a consistent supply of high-quality products. Collaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.

Skills, Knowledge And Expertise Indonesian Citizen, with a proven experience as a Butcher Sous Chef or similar role Excellent knife handling and precision cutting abilities English – excellent verbal and written skills. Knowledgeable of food safety regulations. Ability to establish and retain effective working relationships with hotel staff and clients/vendors.