Butcher Jobs in Qatar

<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p> Posted on 08/09/2026 </p><br><br> Mission <ul> <li>To lead the Butchery team and provide a comprehensive butchery service in line with the menu and quantities defined by the chef.</li> <li>Provide an efficient butchery service for all types of meat, fowl, and fish.</li> <li>Liaise with the chief cook regarding requirements for the menu and quantities required for the meals.</li> <li>Receive and inspect meat upon delivery for quality and quantity.</li> <li>Ensure the correct storage of meat items and that stock rotation procedures are maintained.</li> <li>Minimize wastages through optimum use of butchery tools and techniques.</li> </ul><br> Profile <ul><li>Minimum 7 years’ experience as a Butcher with reputable hotels/catering organizations.&nbsp;</li><li>Must be experienced in cutting, filleting and portioning poultry, meat, fish and seafood items.&nbsp;&nbsp;</li><li>Must be experience in handling bone saw machine .&nbsp;</li><li>Good command in English </li></ul><br><br> </div>

<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>