Butcher Jobs in Saudi

<p>Job Description</p><p>We are looking for a Butcher Chef with experience in cutting, preparing, and marinating red meat and poultry, and preparing them for cooking according to approved recipes and standards, with full commitment to quality standards, food safety, and professional hygiene.</p><p>Tasks and Responsibilities</p><ul><li>Cut and prepare various types of red meat and poultry according to the required usage.</li><li>Perform cleaning, trimming, and portioning of meat and identify suitable cuts for each cooking method.</li><li>Prepare and marinate meat and poultry using approved blends and seasonings.</li><li>Inspect meat and poultry to ensure quality, freshness, and suitability for use.</li><li>Use cutting and preparation tools and equipment correctly and safely.</li><li>Adhere to food safety and personal hygiene standards and implement the HACCP system.</li><li>Store meat and poultry at appropriate temperatures and prevent cross-contamination between products.</li><li>Organize and arrange the workspace and maintain the cleanliness of tools and equipment.</li><li>Minimize waste and optimize the use of raw materials.</li><li>Collaborate with the kitchen team to meet production needs and adhere to preparation deadlines.</li></ul><p>Requirements and Qualifications</p><ul><li>Proven previous experience in butchery and meat/poultry preparation.</li><li>Previous experience in central kitchens or hotels is preferred.</li><li>Proficiency in cutting, trimming, and preparing various types of meat.</li><li>Knowledge of meat and poultry storage methods and food safety standards.</li><li>Full commitment to personal hygiene, professional safety, and food safety standards (HACCP / Hygiene).</li><li>Ability to work under pressure and within an integrated team.</li><li>Accuracy and speed in completing tasks and attention to product quality.</li><li>For non-Saudi applicants: A valid, transferable residency permit (Iqama) with the possibility of sponsorship transfer.</li></ul><p>Job Benefits</p><ul><li>Competitive salaries determined based on the personal interview and work test.</li><li>A professional work environment equipped with the latest technologies and equipment.</li><li>Provision of housing and transportation or a suitable allowance for them.</li><li>Medical insurance.</li><li>Paid annual leave.</li></ul>

<p>We are looking for experienced butchers and butcher supervisors to join our team. You will be responsible for overseeing slaughtering and cutting operations and ensuring the highest standards of quality and hygiene. If you have the necessary skills and experience in this field, we invite you to apply.</p><p><strong>Key Responsibilities:</strong></p><ul><li>Supervising the team of butchers and ensuring efficient workflow.</li><li>Cutting meat according to specifications and required standards.</li><li>Maintaining the cleanliness and order of the work area.</li><li>Ensuring the quality of products offered to customers.</li></ul>

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.<br>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.<br>Qualifications<br> 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.

<p>At SLS The Red Sea, excellence starts at the source. As a Butcher , you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation. Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets. From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred.</li><li>Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment.</li><li>Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards.</li><li>Good knowledge of butchery tools, equipment, and safe handling practices.</li><li>Strong attention to detail with good organizational and time-management skills.</li><li>Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment.</li><li>Ability to follow instructions accurately and work effectively as part of a diverse culinary team.</li><li>Flexible to work varied shifts, including weekends and holidays, according to business requirements.</li><li>Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</li></ul>

<p><br></p><p>Job Description At SLS The Red Sea, excellence starts at the source. As a Butcher , you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation. Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets. From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</p><p>Key Responsibilities</p><ul><li>Cut, trim, debone, grind, portion, and prepare a variety of meat products according to established specifications and quality standards.</li><li>Prepare and portion meat products to ensure consistency in quality, size, weight, and presentation across kitchen operations.</li><li>Receive and inspect meat deliveries, ensuring product quality, freshness, temperature, and specification compliance.</li><li>Package, label, store, and rotate meat products correctly to maintain freshness, quality, and food safety.</li><li>Maintain daily mise en place and ensure all required products are prepared and ready for service.</li><li>Maintain clean, organized, and hygienic workstations, tools, and equipment to prevent cross-contamination.</li><li>Follow HACCP, food safety, hygiene, sanitation, and applicable health and safety requirements at all times.</li><li>Monitor product quality and report any food safety concerns, equipment issues, or product discrepancies to the appropriate supervisor.</li><li>Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner.</li><li>Minimize food waste through efficient cutting, portioning, trimming, storage, and responsible use of ingredients.</li><li>Support other culinary areas when required, contributing to smooth and efficient kitchen operations.</li><li>Use butchery equipment safely and responsibly, following established operating procedures and training guidelines.</li><li>Participate in training and development opportunities to enhance butchery techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the Sous Chef, Chef de Cuisine, and wider culinary team to support seamless service and consistent food quality.</li><li>Maintain a professional, respectful, and positive working environment aligned with the values and standards of SLS The Red Sea.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred.</li><li>Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment.</li><li>Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards.</li><li>Good knowledge of butchery tools, equipment, and safe handling practices.</li><li>Strong attention to detail with good organizational and time-management skills.</li><li>Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment.</li><li>Ability to follow instructions accurately and work effectively as part of a diverse culinary team.</li><li>Flexible to work varied shifts, including weekends and holidays, according to business requirements.</li><li>Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</li></ul>

<p>At SLS The Red Sea, excellence starts at the source. As a Butcher, you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation. Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets. From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</p><p><strong>Key Responsibilities</strong></p><ul><li>Cut, trim, debone, grind, portion, and prepare a variety of meat products according to established specifications and quality standards.</li><li>Prepare and portion meat products to ensure consistency in quality, size, weight, and presentation across kitchen operations.</li><li>Receive and inspect meat deliveries, ensuring product quality, freshness, temperature, and specification compliance.</li><li>Package, label, store, and rotate meat products correctly to maintain freshness, quality, and food safety.</li><li>Maintain daily mise en place and ensure all required products are prepared and ready for service.</li><li>Maintain clean, organized, and hygienic workstations, tools, and equipment to prevent cross-contamination.</li><li>Follow HACCP, food safety, hygiene, sanitation, and applicable health and safety requirements at all times.</li><li>Monitor product quality and report any food safety concerns, equipment issues, or product discrepancies to the appropriate supervisor.</li><li>Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner.</li><li>Minimize food waste through efficient cutting, portioning, trimming, storage, and responsible use of ingredients.</li><li>Support other culinary areas when required, contributing to smooth and efficient kitchen operations.</li><li>Use butchery equipment safely and responsibly, following established operating procedures and training guidelines.</li><li>Participate in training and development opportunities to enhance butchery techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the Sous Chef, Chef de Cuisine, and wider culinary team to support seamless service and consistent food quality.</li><li>Maintain a professional, respectful, and positive working environment aligned with the values and standards of SLS The Red Sea.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred. Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment. Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards. Good knowledge of butchery tools, equipment, and safe handling practices. Strong attention to detail with good organizational and time-management skills. Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment. Ability to follow instructions accurately and work effectively as part of a diverse culinary team. Flexible to work varied shifts, including weekends and holidays, according to business requirements. Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</p>

<p><span ><b>Job Description</b></span></p><p><span ><br></span></p><p><span >&nbsp;At SLS The Red Sea, excellence starts at the source. As a Butcher , you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation. Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets. From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</span></p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Cut, trim, debone, grind, portion, and prepare a variety of meat products according to established specifications and quality standards.</li><li>Prepare and portion meat products to ensure consistency in quality, size, weight, and presentation across kitchen operations.</li><li>Receive and inspect meat deliveries, ensuring product quality, freshness, temperature, and specification compliance.</li><li>Package, label, store, and rotate meat products correctly to maintain freshness, quality, and food safety.</li><li>Maintain daily mise en place and ensure all required products are prepared and ready for service.</li><li>Maintain clean, organized, and hygienic workstations, tools, and equipment to prevent cross-contamination.</li><li>Follow HACCP, food safety, hygiene, sanitation, and applicable health and safety requirements at all times.</li><li>Monitor product quality and report any food safety concerns, equipment issues, or product discrepancies to the appropriate supervisor.</li><li>Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner.</li><li>Minimize food waste through efficient cutting, portioning, trimming, storage, and responsible use of ingredients.</li><li>Support other culinary areas when required, contributing to smooth and efficient kitchen operations.</li><li>Use butchery equipment safely and responsibly, following established operating procedures and training guidelines.</li><li>Participate in training and development opportunities to enhance butchery techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the Sous Chef, Chef de Cuisine, and wider culinary team to support seamless service and consistent food quality.</li><li>Maintain a professional, respectful, and positive working environment aligned with the values and standards of SLS The Red Sea.</li></ul><p></p><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred.</li><li>Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment.</li><li>Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards.</li><li>Good knowledge of butchery tools, equipment, and safe handling practices.</li><li>Strong attention to detail with good organizational and time-management skills.</li><li>Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment.</li><li>Ability to follow instructions accurately and work effectively as part of a diverse culinary team.</li><li>Flexible to work varied shifts, including weekends and holidays, according to business requirements.</li><li>Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</li></ul>

<p>At SLS The Red Sea, excellence starts at the source. As a Butcher , you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation. Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets. From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</p><p>Key Responsibilities</p><ul><li>Cut, trim, debone, grind, portion, and prepare a variety of meat products according to established specifications and quality standards.</li><li>Prepare and portion meat products to ensure consistency in quality, size, weight, and presentation across kitchen operations.</li><li>Receive and inspect meat deliveries, ensuring product quality, freshness, temperature, and specification compliance.</li><li>Package, label, store, and rotate meat products correctly to maintain freshness, quality, and food safety.</li><li>Maintain daily mise en place and ensure all required products are prepared and ready for service.</li><li>Maintain clean, organized, and hygienic workstations, tools, and equipment to prevent cross-contamination.</li><li>Follow HACCP, food safety, hygiene, sanitation, and applicable health and safety requirements at all times.</li><li>Monitor product quality and report any food safety concerns, equipment issues, or product discrepancies to the appropriate supervisor.</li><li>Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner.</li><li>Minimize food waste through efficient cutting, portioning, trimming, storage, and responsible use of ingredients.</li><li>Support other culinary areas when required, contributing to smooth and efficient kitchen operations.</li><li>Use butchery equipment safely and responsibly, following established operating procedures and training guidelines.</li><li>Participate in training and development opportunities to enhance butchery techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the Sous Chef, Chef de Cuisine, and wider culinary team to support seamless service and consistent food quality.</li><li>Maintain a professional, respectful, and positive working environment aligned with the values and standards of SLS The Red Sea.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred. Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment. Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards. Good knowledge of butchery tools, equipment, and safe handling practices. Strong attention to detail with good organizational and time-management skills. Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment. Ability to follow instructions accurately and work effectively as part of a diverse culinary team. Flexible to work varied shifts, including weekends and holidays, according to business requirements. Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to <strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, excellence starts at the source. As a <strong>Butcher</strong>, you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation.</p><br><p>Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets.</p><br><p>From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</p><br><p>Key Responsibilities</p><br><ul><li>Cut, trim, debone, grind, portion, and prepare a variety of meat products according to established specifications and quality standards.</li><li>Prepare and portion meat products to ensure consistency in quality, size, weight, and presentation across kitchen operations.</li><li>Receive and inspect meat deliveries, ensuring product quality, freshness, temperature, and specification compliance.</li><li>Package, label, store, and rotate meat products correctly to maintain freshness, quality, and food safety.</li><li>Maintain daily mise en place and ensure all required products are prepared and ready for service.</li><li>Maintain clean, organized, and hygienic workstations, tools, and equipment to prevent cross-contamination.</li><li>Follow HACCP, food safety, hygiene, sanitation, and applicable health and safety requirements at all times.</li><li>Monitor product quality and report any food safety concerns, equipment issues, or product discrepancies to the appropriate supervisor.</li><li>Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner.</li><li>Minimize food waste through efficient cutting, portioning, trimming, storage, and responsible use of ingredients.</li><li>Support other culinary areas when required, contributing to smooth and efficient kitchen operations.</li><li>Use butchery equipment safely and responsibly, following established operating procedures and training guidelines.</li><li>Participate in training and development opportunities to enhance butchery techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the Sous Chef, Chef de Cuisine, and wider culinary team to support seamless service and consistent food quality.</li><li>Maintain a professional, respectful, and positive working environment aligned with the values and standards of SLS The Red Sea.</li></ul><br>Qualifications<br><br><ul><li>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred.</li><li>Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment.</li><li>Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards.</li><li>Good knowledge of butchery tools, equipment, and safe handling practices.</li><li>Strong attention to detail with good organizational and time-management skills.</li><li>Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment.</li><li>Ability to follow instructions accurately and work effectively as part of a diverse culinary team.</li><li>Flexible to work varied shifts, including weekends and holidays, according to business requirements.</li><li>Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Nationality"> <b>Nationality</b> </div> <div class="col is-9 p5" data-automation-id="data_Nationality"> Saudi Arabia </div> </div> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Expertise in meat cutting is essential for the preparation of high-quality burgers.</p><p>Knowledge in handling various cuts of meat is required to ensure optimal flavor and texture.</p><p>Precision and skill in meat processing are crucial for delivering exceptional products.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Meat cutting and processing, poultry cutting</p></div>

<h3>About the Role</h3><p>Silversea is seeking a <strong>Butcher</strong> to join their team in Saudi Arabia. This is a contract position for an experienced professional responsible for the high-quality, efficient, and technically excellent production of all meat and fish for guests and crew. The role requires strict adherence to Company Policies and Public Health standards to ensure total guest satisfaction.</p><h3>Reporting Structure</h3><p>The Butcher reports directly to the <strong>Executive Chef</strong> and <strong>Executive Sous Chef</strong>. Where applicable, the Butcher may have an Assistant Butcher as a subordinate.</p><h3>Key Responsibilities</h3><ul><li>Prepare and portion all meat, poultry, and fish for guests and crew according to Company standards.</li><li>Maintain accurate inventory and ensure adequate daily supplies of meat, poultry, and fish.</li><li>Inspect received products to ensure freshness, quality, and compliance with Company standards.</li><li>Manage proper stock rotation, storage, and defrosting procedures to maintain product quality and safety.</li><li>Complete requisitions and ensure all required products and supplies are available for the butcher shop.</li><li>Practice economical food production by controlling portions, minimizing waste, and maintaining cost and quality awareness.</li><li>Maintain cleanliness and sanitation of the butcher shop, work areas, utensils, and equipment according to Public Health standards.</li><li>Monitor and record refrigerator and freezer temperatures, and maintain readiness for announced or unannounced Public Health inspections.</li><li>Properly handle equipment, follow preventative maintenance procedures, report defects, and minimize breakage and wastage.</li><li>Support training, special functions, and chef programs, while promptly communicating operational issues to the Executive Chef, Executive Sous Chef, or appropriate supervisor.</li></ul><h3>Experience and Qualifications</h3><p>Candidates should possess <strong>5-10 years of relevant experience</strong> in butchery, with a strong understanding of meat, poultry, and fish preparation and handling. A solid background in upholding public health standards and food safety protocols is essential.</p><h3>Work Environment</h3><p>This role operates within a dynamic culinary environment, requiring close collaboration with the kitchen management team. The position demands a commitment to maintaining high standards of hygiene and efficiency in a fast-paced setting.</p><h3>Application Process</h3><p>Further details regarding the application process and salary will be disclosed to qualified candidates.</p>

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

<p>DCDP (Demi Chef de Party) u2013 Butcher<br> <br> Location: Al Khobar, Saudi Arabia<br> <br> Salary: Basic salary SAR 3,000 per month<br> <br><b> Job Summary</b><br> We are looking for a skilled DCDP u2013 Butcher to handle meat and poultry preparation for a busy kitchen in Al Khobar, in line with quality and hygiene standards.<br> <b><br> Key Responsibilities</b><br> <br> Cut, trim, portion and prepare meat, poultry and seafood to kitchen specifications<br> Ensure correct portion sizes and minimal wastage<br> Prepare marinated and ready-to-cook items as required<br> Check quality, freshness and proper storage of all meat products<br> Maintain the butchery section, knives and equipment in a clean, safe condition<br> Follow HACCP, food safety and hygiene standards<br> Support the kitchen team during service and busy periods<br> Maintain stock records and report shortages<br> <br> Salary: Basic SAR 3,000 per month<br> <br></p><p><strong>Desired Candidate Profile</strong></p><p><strong>Requirements</strong><br> <br> 2u20133 years as a Butcher or DCDP (butchery section) in a hotel, restaurant or central kitchen<br> Strong knife skills and knowledge of different meat cuts<br> Experience with halal meat handling<br> Knowledge of food safety and storage standards<br> Physically fit and able to work in a fast-paced environment<br> Gulf/Saudi experience preferred<br> <br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Butcher, I will fully comprehend the vision of Six Senses Southern Dunes, The Red Sea to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.</p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation in all our brand initiatives.</p><br><p><strong>Duties and Responsibilities:</strong></p><br><p>As Butcher, I will assume full responsibility for the efficient operation of the butchery section, including the following:</p><br><ul><li>Maintain cleanliness and sanitation of the work area, tools and equipment in accordance with HACCP standards.</li><li>Select, inspect, trim, cut and debone meat, poultry and seafood according to established specifications.</li><li>Ensure proper portion control, product quality and minimal waste.</li><li>Maintain accurate inventories and ensure correct storage, labelling and temperature control.</li><li>Follow production schedules and coordinate with Stores and the Financial Controller to ensure product availability.</li><li>Ensure compliance with food safety, hygiene, fire and workplace safety requirements.</li><li>Maintain all equipment in good working condition and ensure proper personal grooming and hygiene.</li><li>Support kitchen operations when required and attend meetings and training sessions.</li><li>Protect guest, colleague and residential owner privacy and confidential information.</li><li>Promote property facilities and activities when appropriate.</li><li>Strictly adhere to Six Senses and LQA standards.</li><li>Perform any additional duties assigned by the supervisor or management.</li></ul><p><strong>Qualifications:</strong></p><br><p>To execute the position of Butcher, I must have the required qualifications, technical skills and experience, including:</p><br><ul><li>High school diploma or equivalent; a hospitality diploma is preferred.</li><li>At least one year of experience in a similar role, preferably in a luxury hotel.</li><li>Proficient knife skills and knowledge of meat preparation, portioning and food safety.</li><li>Understanding of HACCP principles, inventory control and waste management.</li><li>Fluent in Arabic; I understand that English language is preferred.&nbsp;</li></ul><p>The above is intended to provide an overview of the role and responsibilities for a Butcher at Six Senses Southern Dunes, The Red Sea It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p><br><p>Six Senses Southern Dunes, The Red Sea is an equal opportunity employer. This policy applies to all terms and conditions of employment.&nbsp;</p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<strong>Job Description<br><br></strong>The Butcher Chef is responsible for managing all butchery operations within the kitchen, ensuring that meat, poultry, and seafood products are processed according to established specifications and production requirements. The role includes supervising product quality, minimizing waste, maintaining proper storage conditions, and ensuring compliance with Hilton operating procedures, HACCP standards, and food safety regulations. The Butcher Chef works closely with all kitchen sections to ensure the timely availability of properly prepared products.<br><br><strong>Responsibilities<br><br></strong><ul><li>Prepare, trim, cut, debone, portion, and process all meat, poultry, and seafood according to hotel specifications.</li><li>Ensure all products meet Hilton quality and presentation standards.</li><li>Prepare specialty cuts for Arabic and International cuisine.</li><li>Marinate and prepare meat products according to approved recipes and production requirements.</li><li>Monitor receiving quality of meat, poultry, and seafood deliveries.</li><li>Store all products correctly following temperature control and food safety procedures.</li><li>Apply FIFO and proper stock rotation practices.</li><li>Minimize waste while maximizing product yield and cost efficiency.</li><li>Maintain accurate labeling, expiration dates, and traceability records.</li><li>Coordinate daily production requirements with all kitchen outlets.</li><li>Monitor inventory levels and report shortages to the Sous Chef or Executive Chef.</li><li>Ensure butchery equipment is maintained, sanitized, and used safely.</li><li>Maintain a clean, organized, and hygienic butchery area at all times.</li><li>Follow HACCP standards and all food safety regulations.</li><li>Assist in stock taking and inventory control.</li><li>Train and support junior kitchen staff in proper butchery techniques.</li><li>Report maintenance issues and equipment malfunctions promptly.</li><li>Perform any additional duties assigned by the Executive Chef.<br><br></li></ul><strong>Qualifications<br><br></strong>Diploma in Culinary Arts, Butchery, Food Production, or an equivalent professional qualification.<br><br><ul><li>Minimum 5–7 years of professional butchery experience in luxury hotels or high-end hospitality establishments.</li><li>At least 2 years of experience in a supervisory butcher position or equivalent.</li><li>Extensive experience with Arabic and International meat specifications and specialty cuts.</li><li>Strong knowledge of poultry, seafood, lamb, beef, and veal processing.</li><li>Experience in banquet, all-day dining, and à la carte operations.</li><li>Previous experience with Hilton or another international luxury hotel brand is highly preferred.</li></ul>

As Butcher, I will fully comprehend the vision of Six Senses Southern Dunes, The Red Sea to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.<br><br>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation in all our brand initiatives.<br><br><strong>Duties and Responsibilities:<br><br></strong>As Butcher, I will assume full responsibility for the efficient operation of the butchery section, including the following:<br><br><ul><li>Maintain cleanliness and sanitation of the work area, tools and equipment in accordance with HACCP standards.</li><li>Select, inspect, trim, cut and debone meat, poultry and seafood according to established specifications.</li><li>Ensure proper portion control, product quality and minimal waste.</li><li>Maintain accurate inventories and ensure correct storage, labelling and temperature control.</li><li>Follow production schedules and coordinate with Stores and the Financial Controller to ensure product availability.</li><li>Ensure compliance with food safety, hygiene, fire and workplace safety requirements.</li><li>Maintain all equipment in good working condition and ensure proper personal grooming and hygiene.</li><li>Support kitchen operations when required and attend meetings and training sessions.</li><li>Protect guest, colleague and residential owner privacy and confidential information.</li><li>Promote property facilities and activities when appropriate.</li><li>Strictly adhere to Six Senses and LQA standards.</li><li>Perform any additional duties assigned by the supervisor or management.<br><br></li></ul><strong>Qualifications:<br><br></strong>To execute the position of Butcher, I must have the required qualifications, technical skills and experience, including:<br><br><ul><li>High school diploma or equivalent; a hospitality diploma is preferred.</li><li>At least one year of experience in a similar role, preferably in a luxury hotel.</li><li>Proficient knife skills and knowledge of meat preparation, portioning and food safety.</li><li>Understanding of HACCP principles, inventory control and waste management.</li><li>Fluent in Arabic; I understand that English language is preferred. <br><br></li></ul>The above is intended to provide an overview of the role and responsibilities for a Butcher at Six Senses Southern Dunes, The Red Sea It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.<br><br>Six Senses Southern Dunes, The Red Sea is an equal opportunity employer. This policy applies to all terms and conditions of employment.<br><br>Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.<br><br>Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.<br><br>You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences.<br><br>It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.<br><br>Let the journey begin.<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About The Ritz-Carlton and the Role</h3> <p style="margin:0 0 12px; **********<strong>;">The Ritz-Carlton, a global leader in luxury hospitality with over 100 award-winning properties, is seeking a <strong style="font-weight:700;">Butcher Chef</strong> for a full-time position. This role is integral to upholding The Ritz-Carlton's "Gold Standards," which guide the delivery of exceptional service and guest experiences. The Butcher Chef will contribute to a culture that values creativity, thoughtfulness, and compassion, ensuring adherence to the brand's reputation for excellence.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Position Summary</h3> <p style="margin:0 0 12px; </strong>********<strong>;">The Butcher Chef is responsible for preparing various cuts of meat and ensuring all food preparation adheres to quality, presentation, and safety standards. This position involves meticulous handling of ingredients, maintaining kitchen hygiene, and monitoring food quality throughout the preparation process.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Prepare various cuts of meat, including beef, lamb, and pork, ensuring correct labeling with type, date, and destination.</li> <li style="margin:0 0 6px;">Portion, chop, and store food ingredients as required for cooking.</li> <li style="margin:0 0 6px;">Weigh, measure, and mix ingredients according to recipes and standards.</li> <li style="margin:0 0 6px;">Cook food in adherence to established recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li style="margin:0 0 6px;">Maintain kitchen logs for food safety program compliance and food logs for all food products.</li> <li style="margin:0 0 6px;">Monitor food quality during preparation.</li> <li style="margin:0 0 6px;">Set up and break down work stations efficiently.</li> <li style="margin:0 0 6px;">Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li style="margin:0 0 6px;">Complete cleaning checklists accurately.</li> <li style="margin:0 0 6px;">Check and ensure correct temperatures of appliances and food using thermostats and thermometers.</li> <li style="margin:0 0 6px;">Follow all company safety and security policies and procedures.</li> <li style="margin:0 0 6px;">Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> <li style="margin:0 0 6px;">Maintain a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Protect company assets.</li> <li style="margin:0 0 6px;">Communicate professionally and clearly with colleagues.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships with team members.</li> <li style="margin:0 0 6px;">Support the team in achieving common goals.</li> <li style="margin:0 0 6px;">Ensure adherence to quality expectations and standards.</li> <li style="margin:0 0 6px;">Perform physical tasks including standing, sitting, or walking for extended periods; reaching overhead and below the knees; bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Move, lift, carry, push, pull, and place objects weighing up to 75 pounds without assistance.</li> <li style="margin:0 0 6px;">Grasp, turn, and manipulate objects of varying size and weight.</li> <li style="margin:0 0 6px;">Perform other reasonable job duties as requested by supervisors.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Requirements</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Education: Technical, Trade, or Vocational School Degree.</li> <li style="margin:0 0 6px;">Related Work Experience: At least 2 years of related work experience.</li> <li style="margin:0 0 6px;">Supervisory Experience: No supervisory experience is required for this role.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment</h3> <p style="margin:0 0 12px; </strong>********<strong>;">This is a full-time position within a dynamic hospitality environment, requiring adherence to high standards of service and operational efficiency. The role involves working as part of a dedicated team committed to delivering luxury experiences.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Information</h3> <p style="margin:0 0 12px; </strong>**********;">Joining The Ritz-Carlton means becoming part of the Marriott International portfolio of brands, offering opportunities for professional growth and development within a global team.</p>

<h3>About the Role</h3><p>IHG Hotels &amp; Resorts is seeking a <strong>Butcher</strong> 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.</p><h3>Key Responsibilities</h3><ul><li>Prepare, cut, debone, trim, and portion meat, poultry, and seafood according to established recipes and hotel standards.</li><li>Ensure all meat products meet required quality, freshness, and presentation standards.</li><li>Prepare meat portions based on daily operational requirements, banquet functions, and restaurant demands.</li><li>Maintain consistency in portion sizes to support food cost control.</li><li>Coordinate with the Executive Chef and Sous Chef regarding daily production requirements.</li><li>Monitor meat inventory and report shortages to the Sous Chef.</li><li>Inspect incoming meat deliveries for freshness, quality, and correct quantities.</li><li>Support the kitchen team in maintaining food costs within the approved budget.</li></ul><h3>Food Safety and Hygiene</h3><ul><li>Follow HACCP standards and hotel food safety policies.</li><li>Ensure proper handling, labeling, dating, and storage of all meat products.</li><li>Maintain appropriate refrigeration and freezer temperatures.</li><li>Prevent cross-contamination by following proper sanitation procedures.</li><li>Ensure all equipment, knives, cutting boards, and working areas are cleaned and sanitized regularly.</li><li>Comply with local municipality regulations and hotel hygiene standards.</li></ul><h3>Equipment and Workplace Safety</h3><ul><li>Operate butchery equipment safely, including meat slicers, grinders, knives, and cutting machines.</li><li>Maintain all tools and equipment in good working condition.</li><li>Report equipment damage or maintenance requirements immediately.</li><li>Follow occupational health and safety procedures.</li><li>Maintain a clean, organized, and safe butchery working environment.</li></ul><h3>Teamwork and Operational Support</h3><ul><li>Coordinate with other kitchen sections to ensure smooth daily operations.</li><li>Support banquet preparation and special events when required.</li><li>Assist the Executive Chef with special meat preparation requests.</li><li>Participate in departmental training and food safety programs.</li><li>Perform other duties assigned by the Executive Chef or Sous Chef.</li></ul><h3>General Responsibilities</h3><ul><li>Demonstrate the hotel’s service standards and IHG values.</li><li>Comply with all hotel policies and procedures.</li><li>Maintain professional grooming and personal hygiene standards.</li><li>Support the hotel in achieving operational excellence and guest satisfaction.</li><li>Carry out any additional duties reasonably assigned by management.</li></ul>

<h3>About the Role</h3><p>InterContinental Hotels Group is seeking a <strong>Butcher</strong> to join their team. 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.</p><h3>Key Responsibilities</h3><ul><li>Prepare, cut, debone, trim, and portion meat, poultry, and seafood according to established recipes and hotel standards.</li><li>Ensure all meat products meet required quality, freshness, and presentation standards.</li><li>Prepare meat portions based on daily operational requirements, banquet functions, and restaurant demands.</li><li>Maintain consistency in portion sizes to support food cost control.</li><li>Coordinate with the Executive Chef and Sous Chef regarding daily production requirements.</li></ul><h3>Food Safety and Hygiene Compliance</h3><ul><li>Follow HACCP standards and hotel food safety policies.</li><li>Ensure proper handling, labeling, dating, and storage of all meat products.</li><li>Maintain appropriate refrigeration and freezer temperatures.</li><li>Prevent cross-contamination by following proper sanitation procedures.</li><li>Ensure all equipment, knives, cutting boards, and working areas are cleaned and sanitized regularly.</li><li>Comply with local municipality regulations and hotel hygiene standards.</li></ul><h3>Inventory and Cost Control</h3><ul><li>Monitor meat inventory and report shortages to the Sous Chef.</li><li>Apply FIFO (First In, First Out) principles to minimize food waste.</li><li>Inspect incoming meat deliveries for freshness, quality, and correct quantities.</li><li>Ensure proper utilization of meat products to reduce unnecessary wastage.</li><li>Support the kitchen team in maintaining food costs within the approved budget.</li></ul><h3>Equipment and Workplace Safety</h3><ul><li>Operate butchery equipment safely, including meat slicers, grinders, knives, and cutting machines.</li><li>Maintain all tools and equipment in good working condition.</li><li>Report equipment damage or maintenance requirements immediately.</li><li>Follow occupational health and safety procedures.</li><li>Maintain a clean, organized, and safe butchery working environment.</li></ul><h3>Qualifications and Experience</h3><ul><li>2-5 years of experience in a similar role.</li><li>Ability to prepare, cut, debone, trim, and portion various types of meat, poultry, and seafood.</li><li>Knowledge of HACCP standards and food safety policies.</li><li>Proficiency in operating butchery equipment safely.</li><li>Strong understanding of inventory and cost control principles, including FIFO.</li><li>Commitment to maintaining professional grooming and personal hygiene standards.</li></ul>

<strong>Job Purpose<br><br></strong>To prepare, cut, trim, portion, and store meat, poultry, and other related products according to hotel standards, ensuring product quality, food safety, hygiene, and minimal wastage while supporting the smooth operation of the kitchen.<br><br>Key Responsibilities<br><br>Receive, inspect, and verify the quality, quantity, and freshness of meat, poultry, and other products delivered to the kitchen.<br><br>Cut, trim, debone, portion, and prepare different types of meat according to menu requirements and chef specifications.<br><br>Prepare standard cuts of beef, lamb, poultry, and other meats as required by the hotel's operations.<br><br>Ensure all meat products are handled, labeled, dated, stored, and rotated according to food safety standards and FIFO procedures.<br><br>Maintain proper temperature controls during receiving, preparation, and storage.<br><br>Follow HACCP principles and the hotel's food safety, hygiene, sanitation, and health regulations.<br><br>Maintain cleanliness and sanitation of workstations, cutting boards, knives, equipment, and cold-storage areas.<br><br>Monitor stock levels, report shortages, and assist with inventory counts and stock rotation.<br><br>Minimize food waste by ensuring proper cutting techniques, portion control, and efficient utilization of meat products.<br><br>Ensure knives, meat slicers, and other equipment are used safely and maintained in good working condition.<br><br>Coordinate with the Executive Chef, Sous Chef, and kitchen team to ensure timely preparation of products for daily operations and events.<br><br>Follow the hotel's policies, procedures, and standards, including occupational health and safety requirements.<br><br>Perform other related duties as assigned by the Executive Chef or authorized supervisor.<br><br><strong>Qualifications And Experience<br><br></strong>Previous experience as a Butcher in a hotel, restaurant, catering operation, or similar food service establishment.<br><br>Knowledge of meat preparation, cutting techniques, deboning, portioning, and storage procedures.<br><br>Understanding of food safety, personal hygiene, HACCP, and proper temperature control.<br><br>Ability to operate and maintain butcher tools and equipment safely.<br><br>Good attention to detail, organizational skills, and the ability to work under pressure.<br><br>Ability to work independently and as part of a culinary team.<br><br>Basic communication skills in English; additional languages are an advantage.<br><br>Key Competencies<br><br>Meat preparation and portion control<br><br>Food safety and hygiene compliance<br><br>Quality control and freshness inspection<br><br>Waste reduction and cost awareness<br><br>Safe handling of knives and equipment<br><br>Teamwork and communication<br><br>Time management and attention to detail<br><br>Health, Safety, and Hygiene<br><br>The employee must comply with all hotel food safety policies, HACCP procedures, personal hygiene requirements, and applicable local regulations. All equipment and work areas must be maintained in a clean, safe, and hygienic condition at all times.<br><br>Performance Indicators<br><br>Compliance with food safety and hygiene standards<br><br>Accuracy of meat cuts and portion sizes<br><br>Minimization of meat wastage<br><br>Product quality and freshness<br><br>Timely completion of preparation requirements<br><br>Compliance with inventory and storage procedures<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.