Commis I Butchery"

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

Job Summary

The Commis I Butchery is responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements. The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria. The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium‑quality products.

Key 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.

Food Quality and Food Safety

• Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.
• Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.
• Ensure proper separation of raw and cooked foods to prevent cross‑contamination.
• Maintain a clean and sanitized work area following the Clean as You Go policy.
• Properly clean, sanitize, and maintain all butchery equipment including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.
• Report equipment faults immediately to the Chef de Partie or Engineering department.

Inventory and Cost Control

• Assist in receiving meat, poultry, seafood, and frozen products ensuring quality and purchasing specifications are met.
• Check product freshness, temperature, appearance, and expiry dates upon delivery.
• Follow FIFO (First In First Out) and proper stock rotation procedures.
• Monitor inventory levels and communicate shortages to the Chef de Partie.
• Maximize product yield through proper trimming and portioning techniques.
• Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.

Teamwork and Operational Support

• Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.
• Assist other kitchen sections whenever operationally required.
• Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.
• Maintain professional communication and teamwork within the culinary department.
• Attend departmental training sessions and continuously improve butchery skills and product knowledge.

Health Safety and Compliance

• Comply with hotel policies, grooming standards, and occupational health and safety procedures.
• Handle knives and butchery equipment safely and responsibly.
• Wear appropriate PPE including cut‑resistant gloves, protective aprons, and safety footwear where required.
• Follow all food traceability and product labeling procedures.
• Report any food safety concerns, damaged products, or quality issues immediately.

Qualifications and Experience

• Culinary diploma, food production certificate, 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.

Technical Knowledge

• Good knowledge of meat fabrication, trimming, deboning, and portion control.
• Understanding of different meat cuts, poultry, seafood, and product specifications.
• Competency in knife handling and butchery equipment operation.
• Knowledge of HACCP, food hygiene, sanitation, and safe food handling practices.
• Understanding of yield management, stock rotation, and food cost control.
• Ability to work efficiently under pressure while maintaining quality standards.

Competencies and Personal Attributes

• Strong knife skills and attention to detail.
• Passion for quality food preparation and craftsmanship.
• Good organizational and time‑management skills.
• Ability to work accurately in a fast‑paced environment.
• Strong teamwork and communication skills.
• Positive attitude and willingness to learn.
• Reliable, punctual, and professional.
• Ability to work flexible shifts, including weekends and public holidays.
• Physically fit and capable of lifting meat cartons and standing for extended periods in a refrigerated work environment.