Butcher

Summary:-

KSA Job opportunity
, The Butcher is responsible for the precise and hygienic preparation of all meat, poultry, and

fish products, ensuring they meet the restaurant's stringent quality standards and healthy

food philosophy. This role is crucial for supporting the high-volume daily production of over

10,000 meals, requiring expertise in various butchery techniques, meticulous attention to

detail, and strict adherence to food safety regulations. The Butcher will play a key role in

minimizing waste, managing inventory of raw proteins, and ensuring the consistent supply

of high-quality ingredients for all kitchen sections.

Responsibilities:-

1. Receive, inspect, and store raw meat, poultry, and fish deliveries according to

established health and safety protocols.

1. Expertly cut, trim, portion, and prepare various types of proteins (e.g., beef, lamb,

chicken, fish fillets) According to specific recipes, portion control guidelines, and

menu requirements.

1. Perform deboning, grinding, slicing, and other specialized butchery tasks with

precision and efficiency.

1. Maintain the highest standards of freshness, quality, and presentation for all

prepared protein products.

1. Meticulously inspect all raw proteins for quality, freshness, and adherence to

specifications before processing, promptly rejecting any substandard items.

1. Implement and strictly adhere to proper storage and rotation (FIFO) protocols for all

raw and prepared proteins to maintain optimal freshness and prevent spoilage in a

high-volume environment.

1. Continuously monitor and maintain appropriate temperatures for holding all protein

products.

Health, Safety, and Hygiene

1. Enforce and strictly adhere to all health, safety, and hygiene regulations and

procedures, including proper handling, storage, and preparation of raw proteins,

critical for large-scale operations.

1. Maintain an impeccably clean and sanitary butchery work station, including all

tools, equipment, and cutting surfaces, at all times.

1. Promptly report any equipment malfunctions or safety hazards to the Kitchen Shift

Manager or Executive Chef.

1. Ensure the proper and safe use and storage of all knives, tools, and cleaning

supplies.

Inventory and Waste Management

1. Accurately monitor inventory levels of raw proteins and promptly inform the Kitchen

Shift Manager of any shortages or upcoming needs.

1. Assist with the efficient receiving, inspection, and proper storage of protein

deliveries.

1. Actively contribute to waste minimization through diligent practice of proper portion

control, efficient cutting techniques, and proper utilization of trimmings.

Qualifications:-

1. Minimum of 7 years of experience as a Butcher or Meat Cutter in a commercial

kitchen, restaurant, or food production facility, preferably in a five-star hotel setting.

1. Experience in a high-volume food production environment (e.g., contributing to

10,000+ meals daily) is highly preferred.

1. Strong knowledge of various butchery techniques for different types of meat,

poultry, and fish.

1. Comprehensive understanding of proper food handling, storage, and sanitation

procedures, especially concerning raw proteins.