Head Butcher
Job Description
Job description / Role
Rixos Gulf Hotel Doha
The Iconic Rixos Gulf Hotel Doha Opening very soon introducing a unique lifestyle and luxurious Services and products, Rixos warm hospitality, the vibrant Entertainment programs, and the trendy and distinguished ALL INCLUSIVE Food and Beverage concepts with 378 beautifully appointed guest Rooms, dream bedding and luxurious atmosphere. Join our motivated and vibrant Team as a Head Butcher and build your career with us.
Head Butcher
What you will be doing?
Passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
As a Head Butcher you are responsible for the entire operation within the butchery section, whereby your role
– Full compliance with HACCP standards and certification
– Food & Beverage Production Operational Standards, Policy & Procedure Adherence
Responsibilities:-
– Must be aware and ensure that he and his co – workers follow Rixos standards and follow company hygiene procedures.
– Responsible of Checking all Meat and Fish on delivery for quality and Quantity.
– In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.
– Close communication and contact with the Executive Chef with regard ordering and preparation is obligatory.
– All machines and equipment must be kept in good repair and must be handled with care at all times.
– Report any maintenance requirements to the relevant personnel.
– The Butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.
– Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
– Monitor all duty schedules in the butchery kitchen section.
– Responsible for the correct and timely kitchen preparation for all butchery items.
– Frequently tours through Butchery, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
– Conduct daily checks on the quality and freshness of products.
– Monitor all aspects pertaining to the control of the hotel's food cost.
– Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
– Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
– Be proactive and use good judgement when dealing with challenging situations
– Act with professionalism and integrity
– Be transparent in your motives, methods and expected results
– Own mistakes and share your knowledge to prevent a repetition of the same error within your department or division
– Conduct business honestly & fairly
– Keep sensitive information confidential
