GOING BEYOND TRADITIONAL HOSPITALITY, MANDARIN ORIENTAL DOWNTOWN, DUBAI, IT’S NOT JUST A HOTEL BUT A LIFESTYLE DESTINATION, OFFERING RELAXATION, LUXURY, AND MEMORABLE EXPERIENCES.

As a Head Butcher, you will be responsible for the preparation, cutting, and presentation of meat products. You will work closely with our team to ensure that all products meet our quality standards and are prepared efficiently. This role requires a deep knowledge of butchery techniques, attention to detail, and a dedication to maintaining the highest standards of hygiene and safety.

QUALIFICATIONS AND REQUIREMENTS:

• Proven experience as a Head Butcher or in a similar role within a high-volume butchery or kitchen.
• Professional kitchen apprenticeship or culinary training course and at least three to five years’ experience in a luxury hotel
• Extensive knowledge of meat cuts, butchery techniques, and food safety practices.
• Strong knife skills and the ability to work with precision.
• Excellent organizational skills and attention to detail.
• Ability to work efficiently under pressure and maintain high standards of quality.

• Monitor all duty schedules in the butchery kitchen section
• Responsible for the correct and timely kitchen preparation for all butchery items
• Frequent tours of the butchery, stores and other food production facilities ensuring the highest level of hygiene and maintenance standards
• Conduct daily checks on the quality and freshness of products
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
• Support Executive Chef to prepare and distribute meat, fish and seafood items and to its requested outlets. Supervise all related tasks and give guidance to junior chefs.
• Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set.
• Support Executive Chef to control wastage and keep the food cost to a minimum.
• Responsible to comply at all times with the standard quality requirements, stock management and techniques.
• The Head Butcher has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
• Ensure that all methods of cutting and preparation of meat, fish and seafood are food safe, clean and with attention to detail as per set standards.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
• Support Executive Chef in ordering and requesting all related Butchery items on a daily basis.
• Adhere to strict personal hygiene standards at all times