Head Butcher

Rotana Ras Al Khaimah - The Mangroves; Ras Al Khaimah; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel in Ras al-Khaimah is seeking passionate Kitchen professionals to deliver exceptional customer service. The ideal candidate should have a professional culinary background and proven experience in quality establishments. Responsibilities include maintaining hygiene standards, managing food costs, and collaborating with hotel departments to ensure smooth operations. Candidates must have excellent communication skills in English, a positive attitude, and the ability to thrive in a multicultural environment.

Qualifications

• Previous experience in quality establishments is essential.
• Good culinary skills and knowledge of food preparation, presentation, and preservation.
• Ability to communicate well in English.

Responsibilities

• Maintain high hygiene and maintenance standards.
• Ensure appropriate portion and presentation of meat and seafood.
• Control food costs and review store requisitions.
• Conduct daily briefings with team members.
• Comply with health and safety policies.

Skills

Culinary skills

Effective communication

Teamwork

Customer focus

Planning for business

Education

Professional kitchen apprenticeship

Job description

Job Description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the HACCP guidelines and local requirements to ensure that the food served to the guest is of the highest quality and standard
• Ensure that all meat and seafood leaving the butchery are of appropriate portion and presented as per recipes and presentation standards set by the Executive Chef
• Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
• Check function sheet and daily menu items of the outlets, and determine the variety and quantity of food to be prepared in order to avoid shortage or excess production
• Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
• Attend required meetings and conduct daily briefings with your team members ensuring efficient communication, to run the butchery smoothly
• Ensure Employee Development in your Kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development Department and the Department Head
• Plan effectively all FF&E and Operating equipment for the butchery to ensure a smooth operation
• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited, passionate about food and committed to work together with the service team to deliver an amazing guest experiences every time. You are a positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results