Chef de Partie - Butcher at SIHAMCO

Riyadh, Riyadh Region, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

20 Dec, 25

Salary

0.0

Posted On

22 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Yes

Skills

Meat Preparation, Portion Control, Food Hygiene, Knife Skills, Butchery Skills, Meat Handling, Time Management, Organizational Skills, HACCP Knowledge, Cold Chain Management, Stock Monitoring, Training Junior Staff, Sanitation, Safety Standards, Meat Cuts Knowledge, Protein Types Handling

Industry

Hospitality

Description

We are seeking a highly skilled and detail-oriented Chef de Partie – Butcher to manage the butchery section of our kitchen. The ideal candidate will have extensive experience in meat and fish preparation, portioning, and trimming, as well as knowledge of proper storage, hygiene, and safety standards. You will be responsible for preparing all cuts of meat and poultry, ensuring precise portion control, and supporting the overall kitchen brigade. Key Responsibilities: Handle all butchery tasks including receiving, inspecting, cutting, deboning, portioning, and storing meats and fish Prepare various types of meat and poultry (beef, lamb, veal, chicken, etc.) according to menu and recipe specifications Maintain precise portion control and minimize waste through efficient trimming and cutting Ensure proper storage, labeling, and rotation of all proteins (FIFO) Maintain high standards of food hygiene and cleanliness in the butchery and cold room areas Monitor stock levels and communicate requirements to the Sous Chef or Head Chef Adhere strictly to health and safety, sanitation, and HACCP guidelines Collaborate with the culinary team to fulfill daily prep and service requirements Assist in training junior staff or commis chefs in butchery skills and meat handling practices Ensure tools and equipment are cleaned, sanitized, and stored properly 4 + years of professional kitchen experience in a butchery role, ideally as a CDP or senior commis Formal culinary training or butchery certification is an advantage Strong knife skills and expert knowledge of meat and poultry cuts Ability to work with different protein types: red meats, poultry, game, and fish Good understanding of portioning for banquets, à la carte, or buffet services Familiarity with various meat preparation methods: marination, curing, trimming, grinding, etc. Physically fit and able to lift and handle heavy carcasses or bulk meat supplies Strong time management and organizational skills Knowledge of HACCP, food safety, and cold chain management About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision. Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences. Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally. Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion. We Are Only Getting Started! Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride. People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders. At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include: Competitive salary packages – aligned with market standards and experience Visa (1 year temp) & Flights into the country for non-citizens Accommodation Transportation Allowance Career development & Internal promotions – grow with us across departments and seasons Creative & collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality & entertainment concepts – gain experience in premium F&B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.

Responsibilities

The Chef de Partie - Butcher will manage the butchery section, handling all tasks related to meat and fish preparation, portioning, and storage. This role includes ensuring high standards of hygiene and collaborating with the culinary team to meet daily prep and service requirements.