Requirements
2–3 years of experience as a Commis Chef or Butcher, with at least 1 year of experience in a professional butcher section. Experience in a high-volume restaurant, hotel, or catering operation is an advantage. Culinary diploma or equivalent professional training. Good knowledge of meat cuts, portioning, trimming, deboning, and proper storage techniques. Ability to read, write, and communicate in English. Strong knife skills and attention to detail. Ability to work efficiently under pressure in a fast-paced environment. Good organizational and time-management skills. Team player with a positive attitude and willingness to learn. Able to work indoors in chilled and refrigerated environments. Able to stand and walk for extended periods during shifts. Physically capable of lifting meat products and operating butcher equipment safely. Willing to work flexible shifts, including weekends and public holidays, on a rotational basis.
Description
Our client, a successful restaurant group in Dubai, is looking for a skilled Commis II – Butcher to support the preparation, portioning, and handling of meat and poultry products while maintaining the highest standards of quality, hygiene, and food safety. The ideal candidate should have solid butchery experience, good knife skills, and the ability to work efficiently in a fast-paced kitchen environment.As a valued member of the kitchen team, the Commis II – Butcher will work closely with the Executive Chef, Sous Chef, and Chef de Partie to ensure the timely preparation and availability of meat products while maintaining kitchen efficiency and compliance with food safety standards.Primary Responsibilities Assist in the preparation, trimming, cutting, deboning, and portioning of meat and poultry according to company standards. Inspect meat deliveries to ensure quality, freshness, and compliance with specifications. Prepare meat products following recipes, portion control, and presentation standards. Ensure proper handling, storage, labeling, and rotation of meat products. Maintain cleanliness, organization, and sanitation of the butcher section and workstations. Operate butcher equipment and tools safely and efficiently. Monitor stock levels and assist with inventory control and proper storage. Follow all food safety, hygiene, and HACCP standards. Assist in training and guiding junior kitchen staff when required. Perform other duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.