Butcher

About the Role

IHG Hotels & Resorts is seeking a Butcher to join its team in Al Khobar, Eastern region. This full-time role is essential for maintaining high standards of product quality and food safety within the kitchen operations. The Butcher will be responsible for preparing, cutting, and storing various meat and poultry products according to established hotel standards.

Role Purpose and Contribution

The primary purpose of this role is to ensure the precise preparation, cutting, trimming, portioning, and storage of meat, poultry, and related products. The Butcher plays a critical part in upholding product quality, food safety, and hygiene, while actively working to minimize wastage and support the efficient functioning of the kitchen.

Key Responsibilities

• Receive, inspect, and verify the quality, quantity, and freshness of delivered meat, poultry, and other products.
• Cut, trim, debone, portion, and prepare various types of meat in accordance with menu requirements and chef specifications.
• Prepare standard cuts of beef, lamb, poultry, and other meats as required for hotel operations.
• Ensure all meat products are handled, labeled, dated, stored, and rotated according to food safety standards and FIFO procedures.
• Maintain proper temperature controls during receiving, preparation, and storage processes.
• Adhere to HACCP principles and the hotel's food safety, hygiene, sanitation, and health regulations.
• Maintain cleanliness and sanitation of workstations, cutting boards, knives, equipment, and cold-storage areas.
• Monitor stock levels, report shortages, and assist with inventory counts and stock rotation.
• Minimize food waste through proper cutting techniques, portion control, and efficient utilization of meat products.
• Ensure safe use and good working condition of knives, meat slicers, and other equipment.
• Coordinate with the Executive Chef, Sous Chef, and kitchen team for timely product preparation for daily operations and events.
• Comply with all hotel policies, procedures, and standards, including occupational health and safety requirements.
• Perform other related duties as assigned by the Executive Chef or authorized supervisor.

Health, Safety, and Hygiene Standards

The Butcher must comply with all hotel food safety policies, HACCP procedures, personal hygiene requirements, and applicable local regulations. A commitment to maintaining all equipment and work areas in a clean, safe, and hygienic condition at all times is mandatory.

Performance Indicators

• Compliance with food safety and hygiene standards.
• Accuracy of meat cuts and portion sizes.
• Minimization of meat wastage.
• Product quality and freshness.
• Timely completion of preparation requirements.
• Compliance with inventory and storage procedures.

Work Type

This is a full-time position within the hotel's kitchen operations.