وظائف جزارين و قصابين في قطر

KEY RESPONSIBILITIESEnsures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies. Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus. Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily. Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage. Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Duties include the storing of the received meats and poultry into the freezers on loading days. Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef’s thawing schedule. Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of. Completes all the Daily Butcher Recaps as required by the Executive Chef. Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food & Beverage Director. Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Must be present in an early standby each time the ship is subject to a USPH inspection. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATIONS AND EDUCATIONMinimum of two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

<p>Ensures that all company's minimum brand standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them. Assists in quality control of items. Weighs and measures designated ingredients. Sets up buffet/food presentations. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Assists other chefs in their duties when required. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Ensures the sanitation standards for kitchen are being met. Stores foods in designated areas. Cleans work areas, equipment and utensils, segregates and removes garbage. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.</p><p><strong>Desired Candidate Profile</strong></p><p>Always provides a courteous and professional service. Manages all guest and associate inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships.</p>

Additional Information<br><br>Job Number 26084804<br><br>Job Category Food and Beverage & Culinary<br><br>Location The Pearl Island, Doha, Qatar, Qatar, 14875VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Prepare various cuts of meat as required, including correctly preparing beef, lamb, and pork cuts, and labeling the type of cut, date, and destination of meats. Prepare ingredients for cooking, including portioning, chopping, and storing food. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Maintain kitchen logs for food safety program compliance and food logs for all food products. Monitor food quality while preparing food. Set-up and break down work stations. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Complete cleaning checklists. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers.<br><br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 75 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualification<br><br>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Summary</strong></p><br><p>The&nbsp;<strong>Commis I – Butchery</strong>&nbsp;is responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements.</p><br><p>The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria.</p><br><p>The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium-quality products.</p><br><p><strong>Key Responsibilities</strong></p><br><p><strong>Butchery Preparation &amp; Production</strong></p><br><ul><li><p>Prepare daily mise en place for the butchery section according to production schedules.</p><br></li><li><p>Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.</p><br></li><li><p>Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.</p><br></li><li><p>Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required.</p><br></li><li><p>Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures.</p><br></li><li><p>Prepare products for à la carte restaurants, banquets, room service, specialty outlets, and staff dining.</p><br></li><li><p>Assist in marinating, seasoning, and preparing meat products according to standardized recipes.</p><br></li><li><p>Ensure consistency in portion sizes to maintain food cost and quality standards.</p><br></li></ul><p><strong>Food Quality &amp; Food Safety</strong></p><br><ul><li><p>Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.</p><br></li><li><p>Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.</p><br></li><li><p>Ensure proper separation of raw and cooked foods to prevent cross-contamination.</p><br></li><li><p>Maintain a clean and sanitized work area following the "Clean as You Go" policy.</p><br></li><li><p>Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.</p><br></li><li><p>Report equipment faults immediately to the Chef de Partie or Engineering department.</p><br></li></ul><p><strong>Inventory &amp; Cost Control</strong></p><br><ul><li><p>Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met.</p><br></li><li><p>Check product freshness, temperature, appearance, and expiry dates upon delivery.</p><br></li><li><p>Follow FIFO (First In, First Out) and proper stock rotation procedures.</p><br></li><li><p>Monitor inventory levels and communicate shortages to the Chef de Partie.</p><br></li><li><p>Maximize product yield through proper trimming and portioning techniques.</p><br></li><li><p>Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.</p><br></li></ul><p><strong>Teamwork &amp; Operational Support</strong></p><br><ul><li><p>Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.</p><br></li><li><p>Assist other kitchen sections whenever operationally required.</p><br></li><li><p>Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.</p><br></li><li><p>Maintain professional communication and teamwork within the culinary department.</p><br></li><li><p>Attend departmental training sessions and continuously improve butchery skills and product knowledge.</p><br></li></ul><p><strong>Health, Safety &amp; Compliance</strong></p><br><ul><li><p>Comply with hotel policies, grooming standards, and occupational health and safety procedures.</p><br></li><li><p>Handle knives and butchery equipment safely and responsibly.</p><br></li><li><p>Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required.</p><br></li><li><p>Follow all food traceability and product labeling procedures.</p><br></li><li><p>Report any food safety concerns, damaged products, or quality issues immediately.</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>Summary:<br>We are seeking a skilled Butcher to join our team. The Butcher will be responsible for preparing and cutting meat to meet quality and quantity standards.<br><br>Job Responsibility:<br>1. Receive, inspect, and store meat upon delivery.<br>2. Cut, trim, bone, tie, grind, and package meat products according to company standards.<br>3. Monitor inventory levels and order supplies as needed.<br>4. Ensure proper sanitation and cleanliness of work areas and equipment.<br>5. Collaborate with other team members to meet production goals.<br><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Candidate Requirements:<br>1. Proven experience as a Butcher or similar role.<br>2. Knowledge of different cuts and types of meat.<br>3. Ability to use butchering tools and equipment safely.<br>4. Strong attention to detail and quality standards.<br>5. Excellent communication and teamwork skills.</p></div>

As a Chef de Partie - Butchery, you will be responsible for overseeing the butchery section of the kitchen, ensuring the preparation and presentation of meat dishes are of high quality.<br><br> Job Responsibility:<br> 1. Prepare, cut, trim, and portion different cuts of meat according to restaurant standards.<br> 2. Ensure all meats are stored and handled properly to maintain freshness.<br> 3. Collaborate with the head chef to create new meat dishes and suggest menu improvements.<br> 4. Train and supervise junior staff members in the butchery section.<br> 5. Monitor inventory levels and place orders for meat products as needed.<br><br> Candidate Requirements:<br> 1. Proven experience as a butcher or Chef de Partie specializing in butchery.<br> 2. In-depth knowledge of various cuts of meat and cooking techniques.<br> 3. Ability to work well under pressure in a fast-paced kitchen environment.<br> 4. Excellent communication and leadership skills.<br> 5. Certification in food handling and safety regulations is a plus.<br><br> Strong knowledge and experience in butchery techniques.<br> Proficiency in preparing and cutting various types of meats.<br> Ability to work efficiently in a fast-paced kitchen environment.<br> Attention to detail and precision in meat portioning and presentation.<br> Understanding and adherence to food safety standards and regulations.<br> Effective communication and teamwork skills within the kitchen brigade.<br> Ability to multitask and prioritize tasks effectively.<br> Creativity in developing new meat dishes and recipes.

We are hiring!<br>Exciting opportunities across multiple roles within the Catering & Hospitality Operations in Qatar.<br>CULINARY Roles: Executive Chef:Experience: 8–12 years in hospitality, catering, or large-scale kitchen operations. Qualifications: Culinary qualification or professional chef certification.• Multi-site kitchen & food production leadership • HACCP, food safety & hygiene compliance.• Menu design, standardization & cost control • GCC/international catering experience preferred.• Team management, training & performance • Qatar driving license preferred.<br>Sous Chef: Experience: Proven experience in a supervisory kitchen role. Qualifications: Culinary training or equivalent kitchen experience.• Daily kitchen operations supervision • Team training & motivation.• Menu execution & quality control • Front-of-house coordination.• Stock monitoring & inventory control • HACCP & food safety compliance.<br>Chef de Partie:Experience: 4–6 years in hospitality or catering operations. Qualifications: Culinary diploma or equivalent professional training.• Section ownership & food production management • Portion control & waste minimization.• Recipe adherence & quality standards • Inventory & FIFO stock rotation.• Commis chef supervision & guidance • HACCP & hygiene compliance.<br>Demi Chef de Partie: Experience as Commis Chef or Demi Chef. Qualifications: Culinary training or relevant kitchen experience.• Section food preparation & presentation • Workstation cleanliness & organization.• Senior chef support & quality maintenance • HACCP & food safety compliance.• Stock monitoring & proper storage (FIFO) • Peak service support.<br>Commis Chef:Experience: Entry-level; previous Commis Chef experience preferred. Qualifications: Basic culinary skills; food safety knowledge.• Food preparation & cooking to recipe standards • Proper storage & stock rotation (FIFO)• HACCP & food hygiene compliance • Portion control & waste reduction.<br>SPECIALIST KITCHEN ROLES: Chief Baker:Experience: Proven experience as Baker or Chief Baker in high-volume environment. Qualifications: Professional baking training or equivalent experience.• Daily bakery production oversight • Inventory & FIFO stock management.• Quality, consistency & presentation standards • Equipment maintenance & cleanliness.• Team training, supervision & development • HACCP & food safety compliance.<br>Head Butcher:Experience: Proven experience as Butcher or Head Butcher in high-volume environment. Qualifications: Professional butchery training or equivalent experience.• Butchery operations: Cutting, trimming & portioning • Inventory & FIFO stock management.• Meat quality, consistency & presentation • Equipment maintenance & sanitation.• Team supervision & development • HACCP & food safety compliance.<br>Barista: Experience in café, hospitality, or retail preferred. Qualifications: Coffee preparation knowledge; food safety awareness.• High-quality beverage & food preparation • Stock monitoring & rotation.• Customer service excellence • Brand standards & menu knowledge.• POS transaction handling • HACCP & hygiene compliance.<br>FRONT OF HOUSE & SERVICE Restaurant Manager: Experience: 6–10 years in restaurant or catering operations. Qualifications: Bachelor's degree/diploma in Hospitality or related field.• Full restaurant operations management • Cost control & revenue optimization.• Team leadership, scheduling & performance • Site audits, inspections & compliance.• Customer experience & complaint resolution • POS systems & MS Office proficiency.<br>Catering Supervisor:Experience: Supervisory experience in hospitality, catering, or retail. Qualifications: Relevant hospitality or operations qualification.• Daily catering operations supervision • Inventory control & waste reduction.• Staff performance monitoring & training • Operational records & documentation.• Customer feedback & issue resolution • HACCP & food safety compliance.<br>Waiter / Waitress:Experience: Experience in hospitality, catering, or retail preferred. Qualifications: Food safety awareness; customer service skills.• Food & beverage service to high standards • Dining area cleanliness & setup.• Order taking, billing & POS handling • Kitchen & team coordination.• Customer inquiry & complaint handling • HACCP & hygiene compliance.<br>OPERATIONS & LOGISTICS Assistant Operations Manager: Experience: 4–6 years in catering, hospitality, or retail operations. Qualifications: Bachelor's degree in Hospitality, Business Administration, or related field.• Multi-site daily operations support • Operational procedures implementation.• Manpower planning & staff deployment • Reporting & documentation management.• Site audits, inspections & quality checks • HACCP & food safety compliance.<br>Dispatch Supervisor Experience: Experience in hospitality, catering, logistics, or retail. Qualifications: Relevant operations or logistics qualification.• Daily dispatch & order fulfillment oversight • Dispatch records & reporting.• Delivery schedules & route planning • Team training & performance supervision.• Cross-team coordination (kitchen, logistics, service) • Food safety & transport standards compliance.<br>Store Keeper: Experience in hospitality, catering, retail, or warehouse operations. Qualifications: Basic computer skills; inventory management knowledge.• Stock receiving, storage & issuing • FIFO stock rotation & proper storage conditions.• Accurate inventory records & reporting • Cross-team supply coordination.• Regular stock counts & audits • Discrepancy & shortage reporting.<br>SUPPORT & HYGIENE Steward Supervisor: Experience in hospitality, stewarding, catering, or retail. Qualifications: Food safety & sanitation knowledge.• Stewarding operations supervision • Chemical usage monitoring & safe storage• Cleaning schedules, dishwashing & waste disposal • Sanitation records & cleaning logs• Team training & performance management • HACCP & hygiene compliance.<br>Steward: Experience in hospitality or catering is preferred. Qualifications: Basic hygiene & sanitation awareness.• Kitchen & service area cleanliness • Supply receiving & organized storage.• Dishwashing & waste disposal • Maintenance & hygiene issue reporting.• Cleaning schedule adherence • HACCP & sanitation standards compliance.<br>ADMIN, FINANCE & COMPLIANCE F&B Administrator: Experience: 2–4 years in catering, hospitality, or retail operations. Qualifications: Bachelor's degree/diploma in Hospitality, Business Administration, or related field.• F&B administrative & operational support • Scheduling, attendance & coordination support.• Daily operations, sales & inventory records • MS Office proficiency (Excel, Word).• Purchase orders & supplier documentation • HACCP & compliance documentation.<br>Purchase Officer: Experience: 3–5 years in catering, hospitality, or retail procurement. Qualifications: Bachelor's degree/diploma in Procurement, Supply Chain, or Business.• Daily procurement & sourcing activities • ERP systems & MS Office proficiency.• Supplier negotiation & vendor management • Inventory & cost-saving initiatives.• Purchase order processing & delivery tracking • Procurement compliance & documentation.<br>Nutritionist: Experience: 3–5 years in catering or food service operations Qualifications: Bachelor's degree in Nutrition, Dietetics, or Food Science.• Balanced menu design & dietary planning • Portion control & nutritional value monitoring.• Special & medical diet analysis • HACCP & food safety audit support.• Kitchen coordination for menu execution • Nutritional guidance & staff awareness.<br>HSEQ Manager:Experience: 7–10 years HSEQ experience; catering/hospitality sector preferred Qualifications: Bachelor's degree in Occupational Health & Safety; NEBOSH preferred; IOSH/ISO an advantage.• HSEQ policy development & implementation • Audit planning, execution & incident investigation.• Qatar HSE regulation & food safety compliance • HACCP oversight & hygiene standards.• Risk assessments & hazard identification • HSEQ training, KPI monitoring & reporting.<br>All roles based in Qatar. Valid Qatar Driving License is an advantage for most roles. HACCP. and food safety compliance is required across all positions.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present high-quality dishes in line with 5-star hotel standards. Manage an assigned kitchen section (hot, cold, grill, pastry, or butchery). Ensure mise en place is always ready for both la carte and buffet service. Maintain consistency in food taste, presentation, and portion control. Follow hotel recipes and SOPs to ensure uniformity across all outlets. Coordinate with Sous Chef and Executive Chef for daily operations. Uphold strict hygiene and food safety standards as per Qatar municipal regulations (HACCP). Monitor stock, minimize wastage, and assist with inventory control. Train, guide, and supervise Commis Chefs in daily tasks. Ensure all kitchen equipment is properly maintained and report malfunctions immediately. Assist in creating menu items, seasonal specials, and promotions if requested. Maintain a clean, organized, and well-sanitized workstation at all times. Support banquet operations and large-scale events as required by the hotel. Comply with hotel policies, grooming standards, and operational procedures.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Diploma or certification in Culinary Arts or Bachelor in Hospitality. HACCP or Food Safety Certification preferred. 3 5 years of culinary experience in upscale or 5-star hotels. Strong knowledge of cooking techniques and international cuisine standards. Ability to perform well under pressure and handle busy service periods. Strong communication skills and ability to work as part of a team. Time management and multitasking abilities.</p><p></p></section>