AYANA Hospitality

Global hospitality group developing iconic destinations

Chef de Cuisine - Butcher

Culinary & Kitchen ProductionPosted on Nov 12

Full-timeIndonesiaNo salary listedIn-person

About the Job

Requirements

A minimum of 3–5 years of experience in the same position, or equivalent experience in a high-volume luxury hotel or reputable restaurant, is required.
Strong expertise in Butcher operations, including meat cutting, deboning, trimming, portioning, and product yield management, with proven leadership experience is required.
A solid understanding of food cost control, yield management, inventory control, and kitchen profitability is required.
Strong leadership and people management skills, with the ability to train and develop teams, are required.
Knowledge of food safety standards, proper meat handling, and storage is required; HACCP certification is highly desirable.
A Diploma or Bachelor's Degree in Culinary Arts, Hotel and Restaurant Management, or a related field is required.
The ability to perform under pressure in a fast-paced environment and strong decision-making skills are required.

Responsibilities

Oversee the entire Butcher kitchen operation and ensure meat, poultry, and seafood products are prepared, handled, and stored according to resort standards, recipes, and quality specifications.
Lead, train, and supervise kitchen staff in the Butcher section, assign tasks, and manage daily production planning.
Ensure proper meat cutting, portioning, trimming, deboning, and preparation techniques to maintain consistency and product quality.
Monitor food cost and yield percentage, minimize trimming waste, and ensure budget targets are achieved or exceeded.
Review daily production, inventory, and forecast requirements to ensure sufficient supply and smooth kitchen operations.
Maintain communication with other kitchen sections, Purchasing, Storeroom, and service teams to ensure operational efficiency.
Ensure compliance with food safety, hygiene, sanitation, and HACCP standards, particularly in meat handling, storage, and temperature control.
Evaluate staff performance and provide coaching, training, and corrective actions when necessary.
Collaborate with Purchasing and Storeroom teams to ensure the quality, freshness, and availability of meat, poultry, and seafood products.
Improve butchery techniques, product utilization, portion control, and sustainability initiatives within the Butcher section.
Analyze operational performance, control product yield and wastage, and contribute to kitchen profitability and guest satisfaction.

Desired Qualifications

HACCP certification is highly desirable.

Chef de Cuisine - Butcher | AYANA BALI

AYANA Hospitality · Bali, Indonesia · Full-time · Posted 2026-11-12

Workplace: on_site

Department: AYANA Bali

Description

Oversee the entire Butcher kitchen operations, ensuring all meat, poultry, and seafood products are prepared, handled, and stored according to resort standards, recipes, and quality specifications
Lead, train, and supervise all kitchen staff within the Butcher section, assigning tasks and managing daily production planning
Ensure proper meat cutting, portioning, trimming, deboning, and preparation techniques to maintain consistency and product quality
Monitor food cost, yield percentage, minimize trimming waste, and ensure budget targets are achieved or exceeded
Review daily production, inventory, and forecast requirements to ensure sufficient supply and smooth kitchen operations
Maintain strong communication with other kitchen sections, Purchasing, Storeroom, and service teams to ensure operational efficiency
Ensure compliance with food safety, hygiene, sanitation, and HACCP standards, particularly in meat handling, storage, and temperature control
Evaluate staff performance and provide coaching, training, and corrective actions when necessary
Collaborate with Purchasing and Storeroom teams to ensure the quality, freshness, and availability of meat, poultry, and seafood products
Drive improvements in butchery techniques, product utilization, portion control, and sustainability initiatives within the Butcher section
Analyze operational performance, control product yield and wastage, and contribute to overall kitchen profitability and guest satisfaction

Requirements

Minimum of 3–5 years of experience in the same position, or equivalent in a high-volume luxury hotel or reputable restaurant
Strong expertise in Butcher operations, including meat cutting, deboning, trimming, portioning, and product yield management, with proven leadership experience
Solid understanding of food cost control, yield management, inventory control, and kitchen profitability
Strong leadership and people management skills with the ability to train and develop teams
Deep knowledge of food safety standards, proper meat handling, storage, and HACCP certification is highly desirable
Creative, detail-oriented, and strong business acumen in culinary operations
Able to perform under pressure in a fast-paced environment with strong decision-making skills
Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required

Apply

Apply at AYANA Hospitality

About the Company

AYANA Hospitality

Global hospitality group developing iconic destinations

AYANA Hospitality designs and manages iconic travel destinations and voyages around the world. It creates resort properties and cruises that emphasize wellbeing, nourish the senses, and enrich the mind, pairing attentive service with thoughtful experiences. The company differentiates itself by prioritizing harmony with self, others, and nature, and by offering a “place of refuge” for every guest across its destinations. Its goal is to deliver exceptional service and meaningful inspiration through carefully crafted spaces and experiences that travelers can trust to refresh and uplift them.

Company size: 501-1,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Indonesia
Founded: 1996

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