DCDP Butcher

Job description

Join an award‑winning western restaurant group expanding in Riyadh. Ensure quality control and compliance with hygiene procedures. Communicate respectfully with the Executive Chef, Sous Chef and Stock Controller. Inspect all meat and fish deliveries for quality and quantity. Maintain cleanliness of preparation rooms and proper storage in freezers and fridges. Coordinate closely with the Executive Chef on ordering and preparation. Follow Chef and F&B Manager guidelines efficiently. Keep all machines and equipment in good repair and report maintenance needs. Be present during sanitation inspections. Adhere to company portion‑control and food‑preparation procedures. Exchange daily information with the Executive Chef or Sous Chef. Prepare all meat and fish products according to company standards. Manage quality control, production control, and meat and fish storage

Requirements

• Must have worked at least for 3 Years as a Butcher in Hotels, Restaurants or on Cruise ships
• Must have a Culinary Certificate from a recognized institution
• Quality control

Skills