Location overview
join our team at amanvari. A remote natural paradise on mexico’s eastern cape, aman’s newest retreat finds home between the sierra de la laguna mountains and the calm waters of the sea of cortés. Echoing its name, a combination of the sanskrit-derived words for ‘peace’ and ‘water,’ amanvari rests in harmony with its exclusive yet inspiring setting, an exclusive 1,000-acre community just one hour from los cabos international airport.
Role
the butcher and commissary chef is responsible for overseeing and executing all operations related to the selection, butchering, preparation, aging, and storage of meats within the hotel. Ensures the delivery of the highest quality product, aligned with amanvari’s culinary and luxury standards, while maintaining strict hygiene, sustainability, and food safety practices. Additionally, is responsible for the kitchen commissary operation, including the preparation, production, and distribution of ingredients to all hotel kitchens, ensuring efficiency, consistency and compliance with operational standards.
Responsibilities
performs the full butchering process, including primary and secondary cuts of beef, pork, lamb, poultry, and exotic products, in accordance with hotel specifications.
Prepares and supervises advanced meat processing techniques, including dry‑aging, gourmet marinades, curing, and the production of artisanal sausages.
Ensures that all cuts meet the highest standards of presentation, yield, and quality required in fine dining restaurants.
Maintains optimal inventory levels, placing product orders based on operational demand while minimizing waste.
Works closely with restaurant chefs to adapt cuts and preparations to seasonal menus and personalized culinary experiences for guests.
Selects raw materials in collaboration with certified suppliers, evaluating freshness, origin, traceability, and sustainable practices.
Ensures compliance with health regulations and amanvari’s global standards.
Maintains the meat storage room, work areas, tools, and equipment in impeccable hygienic and organized conditions.
Strictly follows haccp procedures and the hotel’s food safety policies.
Properly manages temperatures, product rotation, labeling, and storage conditions.
Qualifications
professional culinary training or certification as a specialized butcher.
Minimum of 3 to 5 years of verifiable experience as a butcher chef in luxury hotels, resorts, fine dining restaurants, or gourmet butcher shops.
In‑depth knowledge of the anatomy of beef, pork, poultry, and game meats.
Expert handling of professional knives and specialized butchery equipment.
Strong command of modern techniques for meat preservation, aging, and preparation.
Knowledge of global culinary trends, as well as sustainable practices in animal protein handling.
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