Butcher

YOSH HOSPITALITY LLC OPC; Abu Dhabi; On-site; AED 47,000 - 74,000; Full time

Job summary

YOSH HOSPITALITY LLC OPC is seeking an experienced butcher/meat preparer for our Abu Dhabi kitchen. The role involves processing fresh meat, poultry and other products to exact recipes and safety standards, with attention to waste reduction and portion control.

Responsibilities include high-volume cutting, deboning, weighing, labelling and storing products, while maintaining hygiene, allergen controls and HACCP procedures in a busy hotel or restaurant kitchen.

Qualifications

• Experience as butcher or meat preparer in a professional kitchen.
• Sound knowledge of meat preparation, cutting, trimming, portioning, deboning, storage and presentation.

Responsibilities

• Receive, inspect and prepare fresh meat, poultry and other approved products according to recipes and safety standards.
• Cut, trim, debone, portion, mince, weigh and prepare products with knives and butchery equipment.
• Prepare meat cuts for restaurants, events and kitchen requirements.
• Follow specifications and presentation guidelines to minimize waste and ensure consistency.
• Inspect meat for freshness, quality, temperature, colour, odour and suitability, reporting concerns.
• Label, date and store products following safety and stock rotation procedures.
• Maintain records of deliveries, temperatures, preparation, stock usage and traceability.
• Monitor stock levels and communicate needs for packaging and supplies to management.
• Use knives, slicers, bandsaws, scales and refrigeration equipment safely; follow instructions.
• Maintain hygiene and follow allergen management, HACCP, and PPE procedures.

Skills

Butcher

Meat prep

Food safety

HACCP knowledge

Job description

Key Responsibilities

• Receive inspect and prepare fresh meat poultry and other approved animal products in accordance with recipes specifications and food safety standards
• Cut trim debone portion mince weigh and prepare meat products using appropriate knives saws mincers and other butchery equipment
• Prepare meat cuts and portions for restaurants banqueting room service events and other kitchen requirements
• Follow preparation specifications portion guidelines and presentation standards to maintain consistency and minimise waste
• Inspect meat for freshness quality temperature colour odour damage and suitability for use reporting concerns promptly to the supervisor or manager
• Label date package and store prepared meat products correctly following food safety traceability and stock rotation procedures
• Maintain accurate records relating to deliveries temperatures preparation stock usage waste and traceability in line with company procedures
• Monitor stock levels and communicate requirements for meat packaging ingredients and butchery supplies to the appropriate manager
• Use knives meat slicers bandsaws mincers scales refrigeration equipment and other tools safely and efficiently following operating instructions
• Maintain high standards of personal hygiene and follow food safety allergen management cross-contamination prevention and HACCP procedures
• Keep butchery areas preparation surfaces equipment cold rooms storage areas and utensils clean sanitised organised and in good working order
• Dispose of bones trimmings packaging and other waste in accordance with company procedures and local requirements while identifying opportunities to reduce waste
• Report equipment faults maintenance requirements damaged products pest concerns safety hazards and incidents promptly to the appropriate manager
• Work closely with chefs kitchen colleagues suppliers and other departments to coordinate preparation requirements and support smooth service
• Assist with the development of meat preparations cuts marinades and menu items as required
• Follow health and safety manual handling fire safety security and emergency procedures
• Perform other relevant butchery and kitchen duties as assigned by the supervisor or manager

Requirements

• Previous experience as a butcher, meat preparer, or in a similar professional kitchen or food production role is required.
• Sound knowledge of meat preparation, cutting, trimming, portioning, deboning, storage, and presentation techniques.
• Ability to identify good-quality meat and recognise signs of spoilage, contamination, damage, or incorrect storage.
• Understanding of food safety, hygiene, HACCP, allergen management, temperature control, traceability, and cross-contamination prevention.
• Confident and safe use of butchery knives, meat processing equipment, weighing scales, refrigeration equipment, and related tools.
• Good attention to detail when following specifications, checking quality, weighing portions, labelling products, and maintaining records.
• Ability to organise tasks, manage time effectively, and work accurately in a busy kitchen, hotel, or food production environment.
• Strong understanding of stock rotation, waste control, safe storage, and efficient use of meat products.
• Reliable, punctual, and able to work independently while contributing positively to a wider kitchen team.
• Good communication skills and a professional, cooperative approach when working with chefs, kitchen colleagues, suppliers, and service teams.
• Physically able to stand for extended periods and safely lift, carry, push, pull, bend, and handle meat products, equipment, and supplies as required.
• Comfortable working in chilled areas and handling raw meat while following hygiene and personal protective equipment (PPE) procedures.
• Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.