Sous Chef - Butchery / Commissary
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Key skills for this role
About the Role
Manage daily butchery operations, ensure quality control of proteins, maintain equipment, and comply with food safety standards while demonstrating strong communication and orga.
Key Skills for This Role
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Overview
Wynn Al Marjan Island is currently seeking a Sous Chef Butchery / Commissary to join the resort s Culinary team.
The primary duties and responsibilities of this role are: Manage the daily operations of the central butchery, ensuring all protein requirements across outlets are met on time and to specification.
Oversee the receiving, inspection, and quality control of all incoming proteins including meat, poultry, seafood, and game.
Supervise the fabrication, portioning, trimming, and vacuum-packing of all proteins according to standardized cut specifications and yield targets.
Deliver consistently high-quality protein products to all internal culinary teams across the resort.
Suggest creative ideas to improve butchery operations, reduce waste, and enhance product quality.
Interact with department and company team members and management professionally and positively.
Ensure all butchery equipment (band saws, grinders, slicers, vacuum sealers, etc.) is properly maintained, cleaned, and operated safely.
Coordinate daily protein distribution to all F&B outlets, banquet kitchens, and in-room dining based on requisitions and forecasted demand.
Ensure strict compliance with HACCP, food safety, hygiene, and cold chain management standards at all times.
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