Butcher

IHG Hotels & Resorts; Saudi Arabia; On-site; SAR 20,000 - 40,000; Full time

Job summary

An established industry player is seeking a skilled Culinary Professional to manage the preparation and portioning of meats and fish. This role involves maintaining high standards of cleanliness and organization while ensuring compliance with health regulations and brand standards. The ideal candidate will possess a Vocational Certificate in Culinary Skills and demonstrate strong customer interaction abilities. Join a dynamic team where your culinary expertise will contribute to delivering exceptional dining experiences in a vibrant hospitality environment.

Qualifications

• 2 years of related experience or formal training in culinary/kitchen operations.
• Ability to maintain high standards of personal hygiene and sanitation.

Responsibilities

• Plan and execute portioning, ordering, and inventory of meats and fish.
• Maintain cleanliness and sanitation of work areas and equipment.

Skills

Customer Interaction

Problem Solving

Training Abilities

Education

Vocational Certificate in Culinary Skills

Tools

Butchering Equipment

Job description

Plan, prepare, and execute all portioning, ordering, and inventory of meats and fish in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Assist in the supervision of Line Cooks when assigned.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties And Responsibilities (Key Activities Of The Role)

1. Select suppliers and purchase meats
2. Cut meats to correct portion size
3. Properly wrap meats and fish to preserve and protect the product
4. Complete opening and closing duties and checklists
5. Follow procedures to (1) ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws, (2) order and/or requisition supplies, inventory, etc., in a timely and efficient manner, and (3) minimize waste and maintain controls to attain forecasted food cost
6. Maintain sanitation standards in the food prep areas that meet state and local Health Board inspection and hotel requirements
7. Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis
8. Maintain high standards of personal hygiene

Required Qualifications

Required Skills

• Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the company
• Awareness of valid health/food handler card as required by local government agency
• Problem solving and training abilities

Qualifications

• Vocational Certificate in Culinary Skills, food preparations, or related field

Experience

• 2 years of related experience or formal training, or an equivalent combination of education and culinary/kitchen operations experience