Commis II Butcher

Company description

Sofitel Al Hamra Beach Resort

Job description

We're looking for a detail-oriented and efficient Commis II - Butcher to join our culinary team in Ras Al-Khaimah, United Arab Emirates. In this role, you will work in a fast-paced food preparation environment, utilizing your butchering expertise to prepare high-quality meat products that meet our organization's rigorous standards. The ideal candidate will demonstrate precision, professionalism, and a commitment to food safety excellence while maintaining an organized and hygienic workspace.

Responsibilities:

Prepare and portion meat products using proper butchering techniques and industry-standard tools

Execute precise cuts according to established specifications and customer requirements

Maintain strict adherence to food safety and hygiene protocols in compliance with UAE regulations

Organize and maintain the butchery station, ensuring all equipment is clean, sanitized, and properly stored

Monitor meat quality and freshness, identifying and reporting any issues to supervisory staff

Assist in inventory management by tracking meat stock levels and communicating replenishment needs

Collaborate with kitchen team members to ensure seamless food preparation operations

Follow all organizational policies and procedures related to food handling and workplace safety

Support senior butchers and chefs in executing daily food preparation tasks efficiently

Maintain professional standards and contribute to a positive team environment

Qualifications:

Proven experience of 1-2 years in a butchery, meat preparation, or food service role

Strong knowledge of meat cuts, grades, and butchering techniques

Proficiency with butchering tools and knives, with demonstrated knife skills

Food safety and hygiene certification or willingness to obtain certification

Excellent attention to detail and ability to maintain consistent quality standards

Physical stamina and ability to work in a standing position for extended periods

Strong organizational and time management skills

Ability to work efficiently in a fast-paced environment

Team collaboration and communication skills

Understanding of food safety regulations and best practices

Ability to follow instructions and maintain professional workplace conduct