Butcher Chef - voco™ Riyadh

Role overview

Key responsibilities

• Receive and inspect meat, poultry, and seafood deliveries for quality and quantity.
• Cut, trim, debone, fillet, and portion products; prepare specialty cuts to menu and outlet specifications.
• Label, date, and store products according to FIFO practices.
• Follow HACCP and local municipality food-safety regulations.
• Maintain sanitation in the butcher area, equipment, and cold rooms; maintain temperature standards.
• Check storage conditions and freshness daily, and reduce waste through proper trimming and yield management.
• Maintain production sheets and requisition records; support inventory and stock control.
• Coordinate with Purchasing and Cost Control and assist with menu items and specialty cuts when required.
• Comply with IHG policies and procedures.

Key requirements

• HACCP certification is mandatory.
• Minimum 3–5 years as a Butcher Chef in a 4- or 5-star hotel.
• Culinary diploma or equivalent certification preferred.
• Experience with international hotel brands preferred.
• Understanding of international cuisine requirements.
• Attention to detail and quality focus; strong organization and time management.
• Ability to work under pressure during high occupancy periods; professional communication and teamwork.

Benefits

• Competitive salary and benefits package, including duty meals and discounted hotel accommodation worldwide.
• Career support and development opportunities within IHG Hotels & Resorts.