InterContinental Hotels Group→
Butcher at InterContinental Hotels Group in Malaysia, Malaysia
Mid LevelOn-siteMalaysia, Malaysia
Skills
butcherymeat handlingfood safetyhygienestorage requirementshaccpfifoability to work under pressureaccuracyorganizational skillsteamworktraining and supervisionhotel experiencelarge-scale kitchen experiencepre-opening experienceinternational hotel experience
Job Description
Responsible for the preparation, cutting, and portioning of meat, poultry, and fish in accordance with recipes, quality standards, and food safety regulations, ensuring consistent supply to all kitchen outlets during pre-opening and operational phases.
Key Responsibilities
- Receive, inspect, and store meat, poultry, and fish according to HACCP and IHG standards.
- Trim, portion, debone, and prepare products according to recipes and kitchen requirements.
- Ensure consistent product quality, presentation, and portion control.
- Maintain cleanliness, organization, and safety in the butchery area.
- Assist in pre-opening activities including kitchen setup, equipment testing, and trial runs.
- Monitor stock levels, report shortages, and assist in ordering and inventory rotation (FIFO).
- Follow all food safety, hygiene, and IHG brand standards.
- Train and supervise junior kitchen staff or Commis Butchers as needed.
- Report equipment malfunctions or safety issues to the Executive Chef.
Qualifications
- Certificate or Diploma in Culinary Arts, Butchery, or equivalent experience.
- Minimum 2–3 years of professional butchery experience, preferably in a hotel or large-scale kitchen.
- Pre-opening or international hotel experience is an advantage.
Skills & Competencies
- Strong butchery and meat handling skills
- Knowledge of food safety, hygiene, and storage requirements
- Ability to work under pressure and maintain accuracy
- Good organizational and teamwork skills
- Ability to train and supervise junior staff