Butchery Junior Sous Chef

We are looking for a skilled and detail-oriented Butchery Junior Sous Chef to assist in managing daily butchery operations, ensuring proper meat preparation, quality control, and compliance with food safety standards.

Key Responsibilities:

• Assist the Sous Chef and Head Chef in overseeing daily butchery operations.
• Prepare, cut, trim, debone, and portion different types of meat according to kitchen requirements.
• Ensure proper handling, storage, labeling, and rotation of meat products.
• Maintain high standards of food quality, hygiene, and safety.
• Monitor stock levels, assist with inventory, and minimize food waste.
• Ensure correct portion sizes and consistency in meat preparation.
• Supervise and guide butchery team members when required.
• Maintain cleanliness and proper maintenance of butchery equipment and work areas.
• Coordinate with kitchen teams to ensure timely availability of meat products.
• Follow company policies and food safety procedures at all times.

Requirements:

• Previous experience in butchery, preferably in a hotel, restaurant, or hospitality environment.
• Strong knowledge of meat cuts, trimming, deboning, and portioning techniques.
• Knowledge of food safety, hygiene, and proper meat storage procedures.
• Basic supervisory and team coordination skills.
• Good organizational and time management skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Culinary or professional butchery training is an advantage.

Interested candidates may send their CV to joinourvibe@golfandshootingshj.com

Pay: AED3,000.00 per month

Work Location: In person