Head Butcher

**Job Summary**:
Responsible for the preparation, cutting, and presentation of all meat and poultry products in the kitchen. Working closely with the Sous Chef and Head Chef to ensure that all meat items are prepared according to the highest standards of quality, consistency, and hygiene.

**Key Responsibilities**

1. Cut, trim, and portion various types of meat, including beef, pork, poultry, and fish, following established guidelines.

2. Ensure that all meat products are prepared with attention to detail, maintaining consistency in portion size and presentation.

3. Handle and store meat products in compliance with food safety standards and regulations.

4. Monitor and manage meat inventory levels, ensuring that sufficient stock is available for daily kitchen operations.

5. Place orders for meat and poultry as needed, working with suppliers to ensure the highest quality and best prices.

6. Minimize waste by utilizing meat trimmings and ensuring that all parts of the meat are used effectively.

7. Train and supervise junior kitchen staff, providing guidance on butchery techniques and food safety practices.

8. Work closely with other kitchen sections to coordinate the flow of meat products and ensure timely preparation.

9. Assist in developing and improving kitchen procedures and practices related to meat preparation.

10. Maintain strict quality control over all meat products, ensuring they meet the restaurant's standards for taste, texture, and appearance.

11. Perform regular checks on meat products for freshness, ensuring that all items are used within appropriate timeframes.

12. Ensure that all butchery equipment is clean, sanitized, and in good working order.

13. Adhere to all health and safety regulations, including the proper handling and storage of raw meat products.

14. Ensure that the butchery area is kept clean and organized, following strict hygiene protocols.

15. Report any equipment malfunctions or safety hazards to the Sous Chef or Head Chef.

16. Collaborate with the Head Chef to contribute to menu planning, suggesting cuts of meat and preparation techniques that enhance the dining experience.

17. Provide expertise on meat selection and preparation during menu tastings and special events.

18. Performs other duties assigned.

**Qualification, Experience & Knowledge**
- Culinary certification or relevant training in butchery is preferred.
- Additional training or certifications in meat processing, food safety, or related areas are an advantage.
- Proven experience as a Demi Chef De Partie / Chef De Partie or similar role in a professional kitchen, with a strong focus on butchery.
- In-depth knowledge of meat preparation, cutting techniques, and portion control.
- Understanding of food safety regulations and practices related to meat handling.
- Strong organizational and time management skills, with the ability to work efficiently under pressure.
- Ability to train and mentor junior staff, fostering a collaborative team environment.
- With Valid Food Handling Certificate.
- With Valid QID and NOC.
- Can join immediately.

**Job Types**: Full-time, Permanent

Pay: From QAR3,000.00 per month

Application Question(s):

- How may year experience do you have as a Bucher?
- What is your Nationality?
- Do you have a valid Food Handling Certificate?
- You can join immediately?
- Overall total work of Experience