Butchery Commis I: Precision Prep & Meat Fabrication

Wyndham Grand Doha West Bay Beach; Doha; On-site; QAR 36,000 - 60,000; Full time

Job summary

Wyndham Grand Doha West Bay Beach is seeking a Commis I Butchery to join our luxury hotel kitchen. You will prepare, portion, trim, and store meat, poultry, and seafood to exacting standards, supporting the daily operations of the butchery and hotel restaurants, banquets, room service, and staff dining.

The role requires strong knife skills, strict adherence to HACCP and food safety, and a commitment to minimizing waste while delivering premium products.

Qualifications

• Culinary diploma or equivalent vocational qualification.
• Minimum 2 years of experience in a professional hotel, resort, large restaurant, central kitchen, or commercial butchery.
• Previous experience in luxury hospitality is preferred.

Responsibilities

• Prepare daily mise en place for the butchery section according to production schedules.
• Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.
• Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.
• Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value‑added products as required.
• Ensure all products are correctly labeled, dated, vacuum‑packed where applicable, and stored according to hotel procedures.
• Prepare products for la carte restaurants, banquets, room service, specialty outlets, and staff dining.
• Assist in marinating, seasoning, and preparing meat products according to standardized recipes.
• Ensure consistency in portion sizes to maintain food cost and quality standards.

Skills

Knife skills

Attention to detail

Food safety

Teamwork

Education

Culinary diploma

Food production certificate

Tools

Knives

Meat slicers

Grinders

Bandsaws

Job description

Wyndham Grand Doha West Bay Beach is seeking a Commis I Butchery to join our luxury hotel kitchen. You will prepare, portion, trim, and store meat, poultry, and seafood to exacting standards, supporting the daily operations of the butchery and hotel restaurants, banquets, room service, and staff dining.

The role requires strong knife skills, strict adherence to HACCP and food safety, and a commitment to minimizing waste while delivering premium products.