Job Description

Roles & Responsibilities

Prepare, trim, cut, debone and portion meat, poultry and seafood according to recipes, specifications and operational requirements. Ensure all products meet required standards for quality, freshness, portioning and presentation before being released to the kitchen. Support daily mise en place and production requirements across the culinary operation. Receive and inspect meat, poultry and seafood deliveries, checking quality, freshness, temperature and specifications. Store products correctly in accordance with food safety, temperature control and FIFO requirements. Maintain accurate portion control to support consistency, food cost management and operational efficiency. Minimise food waste through careful preparation, correct storage and responsible utilisation of ingredients. Maintain the highest standards of cleanliness, hygiene and sanitation across the butchery area, equipment and cold storage. Follow all HACCP, food safety and occupational health & safety requirements. Ensure knives, cutting equipment and machinery are used safely and maintained in excellent working condition. Monitor stock levels and communicate requirements to culinary leadership to support effective ordering and inventory management. Coordinate closely with the Chef de Partie, Sous Chef and other culinary sections to ensure products are prepared according to service requirements. Assist with stock counts, rotation and inventory control as required. Support junior culinary colleagues by sharing knowledge of correct butchery techniques, portioning and safe working practices. Maintain a clean, organised and efficient working environment throughout preparation and service. Contribute to a positive, collaborative kitchen culture that reflects the Our Habitas approach to hospitality, sustainability and community.

Desired Candidate Profile

Butchery Experience: Previous experience as a Butcher, Demi Chef de Partie Butchery or similar role within a hotel, resort, restaurant or professional kitchen environment. Technical Skills: Strong practical knowledge of meat, poultry and seafood preparation, including trimming, deboning, portioning and appropriate cutting techniques. Product Knowledge: Good understanding of different cuts, quality standards, storage requirements and appropriate culinary applications. Food Safety: Strong knowledge of HACCP, food hygiene, temperature control, cross-contamination prevention and safe handling procedures. Cost Awareness: Understanding of portion control, yield management and waste reduction, with a responsible approach to ingredients. Organisation: Able to manage daily preparation requirements efficiently while maintaining consistently high standards. Teamwork: Collaborative and reliable, with the ability to work closely with different sections of the culinary team. Physical Capability: Comfortable with the physical requirements of a professional butchery environment, including handling products, equipment and working in chilled areas. Language Skills: Good working knowledge of English is required. Brand & Cultural Fit: Passionate about food, craftsmanship, sustainability and experiential hospitality, with an appreciation for the Our Habitas philosophy. Great Personality: At Caravan by Our Habitas Hatta , personality and experience are equally valued. We celebrate individuality, creativity and authenticity bringing a positive attitude, pride in your craft and collaborative spirit is essential.

Company Industry

• HotelsHospitality

Department / Functional Area

• ChefsF&BHousekeepingFront Desk