Butcher

Job description

Serve as a Butcher at SLS The Red Sea, supporting culinary operations by preparing premium meat products to the highest standards. Cut, trim, debone, grind and portion meat according to specifications and quality standards. Receive and inspect meat deliveries, ensuring proper storage, hygiene and food safety. Maintain daily mise en place and ensure products are ready for service. Keep workstations clean, organized and compliant with HACCP and safety guidelines. Monitor product quality and report any safety concerns or equipment issues. Track stock levels and communicate shortages. Minimize food waste through efficient cutting, portioning and storage. Support other culinary areas as needed and use butchery equipment safely. Participate in training to enhance butchery techniques and product knowledge. Collaborate with the Sous Chef, Chef de Cuisine and the culinary team to ensure seamless service and consistent food quality. Uphold a professional, respectful and positive work environment aligned with SLS The Red Sea values.

Requirements

• Formal culinary training or a Certificate/Diploma from a recognized culinary institution
• Minimum of 3 years of butchery experience, preferably in a hotel, luxury resort, high‑end restaurant or professional food production environment
• Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety and hygiene standards
• Proficient with butchery tools, equipment and safe handling practices
• Strong attention to detail with good organizational and time‑management skills
• Ability to work efficiently under pressure and maintain consistent quality
• Ability to follow instructions accurately and work effectively as part of a diverse culinary team
• Flexible to work varied shifts, including weekends and holidays
• Passion for food quality, craftsmanship and delivering exceptional dining experiences

Skills