Company Description Mathaqat Foods Company operates a diverse portfolio of quick service and fine dining brands, serving guests across a wide range of culinary concepts. Guided by a mission to deliver consistent satisfaction, retention, and positive growth, the company focuses on innovative and profitable food-service ideas in a fast-evolving marketplace. Mathaqat is committed to setting high standards of service quality and maintaining a strong reputation among guests, partners, competitors, and the broader community. While honoring tradition, the company actively embraces modern trends to remain attractive and relevant to guests and partners. Its brands include Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.
Role Description The Butcher–Commis role is a full-time, on-site position based in Al Khobar. The Butcher–Commis will be responsible for preparing and cutting meats according to company standards, menu requirements, and portion controls. Daily tasks include trimming, deboning, and packaging meats; maintaining proper storage and rotation; and supporting cooking and mise en place for various kitchen sections as needed. The role requires strict adherence to hygiene, safety, and sanitation guidelines, as well as accurate labeling and inventory support. The Butcher–Commis will collaborate closely with chefs and kitchen team members to ensure efficient operations and consistent product quality.
Qualifications

• Candidates should possess strong food preparation and culinary skills, including basic cooking techniques.
• Candidates should demonstrate a solid understanding of hygiene, food safety, and cleanliness standards in a professional kitchen.
• Candidates should have effective communication skills for coordinating with chefs, supervisors, and team members.
• Previous experience as a butcher, commis, or in a similar kitchen role is highly beneficial.
• Ability to work on-site in Al Khobar, follow instructions accurately, and maintain attention to detail in a fast-paced environment.
• Basic knowledge of meat cuts, portion control, and inventory handling; vocational or culinary training is an advantage.