Butcher

AccorHotel; Saudi Arabia; On-site; SAR 60,000 - 90,000; Full time

Job summary

SLS The Red Sea is seeking a skilled butcher to support our culinary operations by cutting, trimming, deboning and portioning high‑quality meat for our luxury outlets. You will work closely with the Sous Chef and culinary team, maintain HACCP standards, manage mise en place, and help minimise waste while delivering consistent, exceptional dining experiences.

Formal culinary training and 3+ years of experience preferred, with flexibility to work varied shifts in a fast‑paced premium hotel

Qualifications

• Formal culinary training or certificate in culinary arts preferred.
• Minimum of 3 years of relevant butchery experience in luxury or hotel settings.
• Strong knowledge of meat prep, safety and hygiene standards.

Responsibilities

• Cut, trim, debone, grind, portion and prepare meat according to specs.
• Receive inspect and store meat; ensure freshness and safety.
• Maintain hygiene and HACCP compliance at all times.

Skills

Butchery

Meat preparation

Knife skills

Food safety

HACCP

Time management

Education

Culinary certificate/training

Tools

Butchery equipment

Job description

At SLS The Red Sea excellence starts at the source As a Butcher you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality precision freshness and presentation Working closely with the Sous Chef and wider culinary team you will be responsible for cutting trimming deboning portioning and preparing a variety of meat products according to established specifications and operational requirements Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets From receiving and inspecting meat deliveries to maintaining proper storage mise en place hygiene and food safety standards your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea

Key Responsibilities

Cut trim debone grind portion and prepare a variety of meat products according to established specifications and quality standards Prepare and portion meat products to ensure consistency in quality size weight and presentation across kitchen operations Receive and inspect meat deliveries ensuring product quality freshness temperature and specification compliance Package label store and rotate meat products correctly to maintain freshness quality and food safety Maintain daily mise en place and ensure all required products are prepared and ready for service Maintain clean organized and hygienic workstations tools and equipment to prevent cross contamination Follow HACCP food safety hygiene sanitation and applicable health and safety requirements at all times Monitor product quality and report any food safety concerns equipment issues or product discrepancies to the appropriate supervisor Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner Minimize food waste through efficient cutting portioning trimming storage and responsible use of ingredients Support other culinary areas when required contributing to smooth and efficient kitchen operations Use butchery equipment safely and responsibly following established operating procedures and training guidelines Participate in training and development opportunities to enhance butchery techniques product knowledge and culinary skills Work collaboratively with the Sous Chef Chef de Cuisine and wider culinary team to support seamless service and consistent food quality Maintain a professional respectful and positive working environment aligned with the values and standards of SLS The Red Sea

Requirements

• Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred.
• Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high‑end restaurant, or professional food production environment.
• Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards.
• Good knowledge of butchery tools, equipment, and safe handling practices.
• Strong attention to detail with good organizational and time-management skills.
• Ability to work efficiently under pressure and maintain consistent quality in a fast‑paced kitchen environment.
• Ability to follow instructions accurately and work effectively as part of a diverse culinary team.
• Flexible to work varied shifts, including weekends and holidays, according to business requirements.
• Passion for food quality, craftsmanship, and delivering exceptional dining experiences.