Head Butcher

About the role

Hello Chef is expanding its meat and fish production and needs a hands‑on leader to own daily butchery operations. The Head Butcher will ensure safe, high‑quality output, protect yield and maintain strict hygiene standards while guiding the floor team.

Key responsibilities

• Maintain food safety, hygiene, cold‑chain and FIFO standards across the entire butchery.
• Plan and execute daily production schedules, allocating work and sequencing cuts to meet yield and quality targets.
• Monitor and report yield, waste and stock movements, flagging any risks early.
• Lead the team on the floor, acting as the first escalation point for safety, quality or execution issues.
• Ensure the butchery remains clean, organised and audit‑ready at all times.

Required profile

• Deep knowledge of food safety, hygiene and cold‑chain management.
• Extensive hands‑on experience with beef, lamb and fish cutting techniques.
• Strong awareness of yield, stock control and cost implications.
• Proven ability to translate plans into disciplined daily execution.
• Effective communication in English and solid people‑leadership skills.

Required skills

• Food Safety
• Cold Chain Management
• FIFO (First‑In‑First‑Out) procedures
• Yield Tracking
• Butchery Operations