Commis Chef – Butcher at IHG Career

Municipality of Al Shamal, Riyadh Region, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

18 Apr, 26

Salary

0.0

Posted On

18 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meat Preparation, Poultry Preparation, Seafood Preparation, Portion Control, Inventory Management, Food Safety, HACCP Compliance, Knife Skills, Communication, Team Coordination, Quality Control, Butchery Techniques, Sanitation, Cost Control, Culinary Arts, Training

Industry

Hospitality

Description

1. Daily Preparation Meat & poultry preparation: Trim, cut, debone, and portion meats according to menu specifications. Prepare seafood items (filleting fish, cleaning prawns, etc.) depending on hotel outlet needs. Grind meat and prepare mixes for burgers, sausages, kebabs, etc., if required. Portion control: Weigh and label all portions to meet recipe and cost-control standards. Prepare daily requisitions for kitchen outlets. 2. Storage & Inventory Responsibilities Receiving & checking deliveries: Inspect quality and temperature of meat, poultry, and seafood upon arrival. Report any inconsistencies to the Chef de Partie or Sous Chef. Proper storage: Store all proteins in designated cold rooms following FIFO. Make sure items are covered, labelled, dated, and separated to avoid cross‑contamination. Stock monitoring: Inform seniors of low stock levels or upcoming shortages. Assist in monthly inventory counts. 3. Hygiene, Safety & Quality Compliance Hygiene standards: Follow IHG Food Safety Management System (FSMS) and HACCP guidelines strictly. Maintain cleanliness of butcher room, equipment, and cutting boards. Equipment handling: Use knives, meat saws, grinders, and slicers safely and responsibly. Regularly sanitize tools and report any maintenance issues. 4. Coordination with Kitchen Teams Communication: Coordinate with hot kitchen, cold kitchen, banquet kitchen, in‑room dining, and specialty restaurants. Ensure all outlets receive correct cuts and quantities on time. Support kitchen operations: Prepare special cuts for à la carte or banqueting as requested. Assist chefs during peak service if needed. 5. Administrative & Support Tasks Documentation: Maintain daily production sheets. Record wastage, trimming, and yields for cost control. Label items clearly according to IHG standards. Learning & development: Work closely with the Chef de Partie to learn new cuts and preparation methods. Attend IHG training sessions on food safety and culinary skills. High‑Level Requirements – Commis Chef (Butcher) Diploma or recognized certification in Culinary Arts. Minimum 2–3 years of experience in a similar butchery role within a fine‑dining or luxury hotel environment. Strong expertise in meat, poultry, and seafood preparation and portioning. Solid knowledge of hygiene, food safety, and HACCP procedures. Previous GCC experience preferred, especially within 4‑ or 5‑star branded hotels. Ability to work in high‑volume operations and multicultural team environments. Good communication skills and commitment to maintaining quality and consistency.

Responsibilities

The Commis Chef – Butcher is responsible for daily meat and seafood preparation, ensuring proper portion control and inventory management. They must maintain hygiene standards and coordinate with various kitchen teams to support operations.