About the Role

IHG Hotels & Resorts is seeking a Butcher to join their team in Al Khobar, Eastern region. This full-time role involves preparing, cutting, trimming, portioning, and storing various types of meat, poultry, and seafood in accordance with hotel standards. The Butcher ensures high-quality food preparation, adherence to hygiene and food safety compliance, and effective inventory control while minimizing waste and maintaining kitchen efficiency. The position requires 2-5 years of relevant experience.

Key Responsibilities

• Prepare, cut, debone, trim, and portion meat, poultry, and seafood according to established recipes and hotel standards.
• Ensure all meat products meet required quality, freshness, and presentation standards.
• Prepare meat portions based on daily operational requirements, banquet functions, and restaurant demands.
• Maintain consistency in portion sizes to support food cost control.
• Coordinate with the Executive Chef and Sous Chef regarding daily production requirements.
• Monitor meat inventory and report shortages to the Sous Chef.
• Inspect incoming meat deliveries for freshness, quality, and correct quantities.
• Support the kitchen team in maintaining food costs within the approved budget.

Food Safety and Hygiene

• Follow HACCP standards and hotel food safety policies.
• Ensure proper handling, labeling, dating, and storage of all meat products.
• Maintain appropriate refrigeration and freezer temperatures.
• Prevent cross-contamination by following proper sanitation procedures.
• Ensure all equipment, knives, cutting boards, and working areas are cleaned and sanitized regularly.
• Comply with local municipality regulations and hotel hygiene standards.

Equipment and Workplace Safety

• Operate butchery equipment safely, including meat slicers, grinders, knives, and cutting machines.
• Maintain all tools and equipment in good working condition.
• Report equipment damage or maintenance requirements immediately.
• Follow occupational health and safety procedures.
• Maintain a clean, organized, and safe butchery working environment.

Teamwork and Operational Support

• Coordinate with other kitchen sections to ensure smooth daily operations.
• Support banquet preparation and special events when required.
• Assist the Executive Chef with special meat preparation requests.
• Participate in departmental training and food safety programs.
• Perform other duties assigned by the Executive Chef or Sous Chef.

General Responsibilities

• Demonstrate the hotel’s service standards and IHG values.
• Comply with all hotel policies and procedures.
• Maintain professional grooming and personal hygiene standards.
• Support the hotel in achieving operational excellence and guest satisfaction.
• Carry out any additional duties reasonably assigned by management.