Company Description Mathaqat Foods Company operates a diverse portfolio of quick service restaurants, catering services, and fine dining concepts, serving guests across high-end and casual settings. The company is committed to delivering consistent satisfaction, guest retention, and sustainable growth by introducing dynamic and profitable food concepts in a fast-evolving marketplace. Mathaqat focuses on maintaining high standards of service quality and nurturing strong relationships with guests, partners, and the wider community. While honoring culinary traditions, Mathaqat embraces innovation to remain competitive and appealing. Its brands include Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.
Role Description The Butcher Chef is a full-time, on-site role based in Al Khobar. This role is responsible for breaking down and portioning various cuts of meat and poultry, ensuring high-quality trimming, deboning, and preparation according to restaurant and catering specifications. Daily tasks include inspecting products for freshness, maintaining proper storage and labeling, and adhering to strict food safety and hygiene standards. The Butcher Chef collaborates with kitchen teams across Mathaqat brands to plan menus, forecast meat requirements, and minimize waste through efficient cutting and yield management. The role also involves cleaning and maintaining tools and workstations, following operational procedures, and supporting training of junior staff where needed.
Qualifications
Strong butchery skills, including meat cutting, deboning, trimming, and portioning across beef, lamb, poultry, and other proteins. Solid knowledge of food safety, HACCP principles, hygiene standards, and proper storage, handling, and labeling of meat products. Ability to plan production, manage inventory, and reduce waste through yield optimization and accurate forecasting. Experience working in high-volume kitchens, quick service restaurants, catering operations, or fine dining environments. Capability to operate and maintain knives, saws, grinders, and other butchery equipment safely and efficiently. Strong teamwork, communication, and coordination skills to work closely with chefs, kitchen staff, and procurement teams. Attention to detail, reliability, and ability to perform physically demanding tasks while standing for extended periods. Previous experience as a butcher, butcher chef, or similar role; vocational training or culinary certification is an advantage. Basic numeracy and record-keeping skills for weights, yields, and stock levels; ability to follow recipes and specifications. Willingness to work flexible hours, including weekends and evenings, according to operational needs.