Omanfull timeMid Level
posted 2 months ago
Job description
Key Responsibilities
- Receive, inspect, and store meat, poultry, and fish according to HACCP and IHG standards.
- Trim, portion, debone, and prepare products according to recipes and kitchen requirements.
- Ensure consistent product quality, presentation, and portion control.
- Maintain cleanliness, organization, and safety in the butchery area.
- Assist in pre-opening activities including kitchen setup, equipment testing, and trial runs.
- Monitor stock levels, report shortages, and assist in ordering and inventory rotation (FIFO).
- Follow all food safety, hygiene, and IHG brand standards.
- Train and supervise junior kitchen staff or Commis Butchers as needed.
- Report equipment malfunctions or safety issues to the Executive Chef.
Qualifications
- Certificate or Diploma in Culinary Arts, Butchery, or equivalent experience.
- Minimum 2–3 years of professional butchery experience, preferably in a hotel or large-scale kitchen.
- Pre-opening or international hotel experience is an advantage.
Skills & Competencies
- Strong butchery and meat handling skills
- Knowledge of food safety, hygiene, and storage requirements
- Ability to work under pressure and maintain accuracy
- Good organizational and teamwork skills
- Ability to train and supervise junior staff