Ganesh Pokhrel
Jeddah
Summary
Experienced Butcher Chef with over 12 years in luxury hotel kitchens including Rosewood and Marriott Hotels. Expert in meat, poultry, and seafood fabrication with advanced skills in carcass breakdown, yield optimization, and portion control for à la carte, buffet, and banquet services. Strong command of HACCP, ISO, and food-safety standards, consistently achieving excellent audit results. Proven record in waste reduction, cost efficiency, and maintaining top product quality. Adept at managing cold-room operations, supplier coordination, and leading kitchen teams to ensure precision, consistency, and premium presentation across all butchery operations
Overview
14
14
years of professional experience
Work History
Butcher Chef De Partie (Pre Opening)
Six Senses
11.2025 - Current
- Executed cutting and grinding of beef, pork, and poultry for packaging purposes.
- Adhered strictly to food safety and hygiene standards for safe preparation.
- Employed boning knife and twine to skillfully shape and lace roasts.
- Trimmed fat and removed bones to enhance presentation of meat cuts.
- Restocked display cases by transferring wrapped products from cooler to displays.
- Operated commercial butchery machinery such as grinders and slicers efficiently.
Butcher Chef De Partie(pre-opening)
Millennium Hotel Resort
06.2024 - 12.2025
- Executed preparation and portioning of a variety of meat, poultry, and seafood cuts as per standardized recipes.
- Skillfully trimmed, deboned, and evaluated meat products for quality assurance.
- Maintained rigorous hygiene practices in line with HACCP regulations to ensure food safety.
- Managed inventory levels while monitoring storage conditions to ensure product freshness.
- Collaborated with chefs to plan daily meat requirements across kitchen sections effectively.
- Ensured high-quality deliveries from suppliers by coordinating logistics for meat products.
- Checked product consistency, quality, and expiration dates regularly to meet established standards.
- Provided training and guidance to junior butchery team members on safety protocols.
Butcher Chef De Partie( Pre Opening)
Jeddah Marriott Hotel
06.2022 - 06.2024
- Maintained meat integrity through climate-controlled environments, diligently monitoring temperature fluctuations within ±1F range.
- Implemented stringent food safety protocols to prevent cross-contamination and ensure customer safety with zero complaints.
- Created FIFO inventory system, resulting in 20% less expired meat, outperforming team averages.
- Achieved recognition as youngest chef de partie with flawless scores on three consecutive kitchen audits for meat handling.
Butcher Demi Chef de Partie
Rosewood Jeddah Hotel
05.2020 - 05.2022
- Optimized butchery processes, implementing efficient techniques that reduced processing time by 20% and enhanced staff productivity.
- Ensured compliance with hygiene and temperature standards in cold storage units.
- Trained junior butchers in advanced preparation techniques and hygiene protocols.
Butcher Commis I
Rosewood Jeddah Hotel
04.2018 - 04.2020
- Prepared 10+ specialized meat cuts daily, enhancing menu variety and boosting positive reviews by 10%.
- Audited temperature logs thrice daily, maintaining HACCP-specified 34-40F range to ensure quality.
- Verified 20+ daily deliveries against quality checklists, rejecting 5% for freshness issues.
- Optimized preparation techniques, achieving 10% faster processing times.
Butcher Assistant
Woodland Hotel Restaurant
05.2012 - 05.2016
- Prepared 50+ lbs. of meat products daily, ensuring quality and zero customer returns.
- Converted 50+ primal cuts into display-ready products, increasing same-day sales by 15%.
- Pioneered dry-aging techniques, reducing moisture loss by 18% and raising prices by 12% per pound.
- Sanitized 10+ tools hourly, preventing cross-contamination and maintaining quality standards.
Education
Bachelor in Hotel Management - Hospitality Tourism
Nepal Tourism and Hotel Management College
Pokhara, Nepal06.2013
Skills
Butchery Techniques: Deboning, Trimming, Portioning, Specialty Cuts, Meat Grading, Slicing, Grinding, Tenderizing, Vacuum Packing, Rendering, Meat Inspection
Kitchen Management: Staff Supervision, Scheduling, Ordering, Workflow Optimization, Team Coordination, Training & Mentoring, Menu Planning, Recipe Development
Equipment & Maintenance: Cleaning & Sanitizing Workstations, Knives, Saws, Grinders, Slicers, Boning Knives, Vacuum Sealers, Smokers, Preventative Maintenance
Food Safety & Compliance: HACCP Compliance, Hygiene Standards, Temperature Control, Local & International Food Regulations, Allergen Management, Sanitation Protocols
Languages
English
Arabic
Hindi
Urdu
Nepali
Awards
Employee of the Month, Best Employee of the Month, Employee of the Year
Timeline
Butcher Chef De Partie (Pre Opening)
Six Senses
11.2025 - Current
Butcher Chef De Partie(pre-opening)
Millennium Hotel Resort
06.2024 - 12.2025
Butcher Chef De Partie( Pre Opening)
Jeddah Marriott Hotel
06.2022 - 06.2024
Butcher Demi Chef de Partie
Rosewood Jeddah Hotel
05.2020 - 05.2022
Butcher Commis I
Rosewood Jeddah Hotel
04.2018 - 04.2020
Butcher Assistant
Woodland Hotel Restaurant
05.2012 - 05.2016
Bachelor in Hotel Management - Hospitality Tourism
Nepal Tourism and Hotel Management College