وظائف جزارين و قصابين - دبي الإمارات

<p>1. Prepare (butchery) raw materials as per the Sales & QA specifications</p><p>2. Ability to identify the bone in meat.</p><p>3. Recording the results wherever necessary.</p><p>4. Cleaning and sanitation of the work table, knife, and equipment before and after each break and product change (usage of Chemicals as per info from Authorized staff).</p><p>5. Proper labelling at all stages of process, Storage & Transfer.</p><p>6. Temperature control of the product throughout the process.</p><p>7. Report the pest sighting and any evidence of physical, chemical or biological hazards associated with the product.</p><p><strong>Desired Candidate Profile</strong></p><p>Should have at least 2 years Butchery experience and speed to work in commercial production facility.</p><p>Team coordination skills</p>

Our client an award winning western restaurant group is looking for an experienced butcher to join their team and expansion project.<br><br><strong>DUTIES &amp; RESPONSIBILITIES: </strong>Must be aware and ensure that he and his co - workers follow company hygiene procedures. The communications to the Executive Chef, Sous Chef and the Stock Controller must be in respectful, friendly and professional ways.<br><br>Responsible of Checking all Meat and Fish on delivery for quality and Quantity.<br><br>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.<br><br>Close communication and contact with the Executive Chef with regard ordering and preparation is obligatory.<br><br>The guidelines and requests from the Chef and F&amp;B Manager must be followed in the most efficient way.<br><br>All machines and equipment must be kept in good repair and must be handled with care at all times.<br><br>Report any maintenance requirements to the relevant personnel.<br><br>Be present during the sanitation inspections of your areas.<br><br>The Butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&amp;B manual.<br><br>Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.<br><br><strong>Requirements<br><br></strong><ul><li> Must have worked at least for 3 Years as a Butcher in Hotels, Restaurants or on Cruise ships. </li><li> Must be able to prepare all meats and fish products specified in company standards. </li><li> Must have a Culinary Certificate from a recognized institution.</li><li> Must be able to deal with quality control, production control, meat and fish storing <br><br></li></ul><strong>Benefits<br><br></strong>Basic Monthly Salary: AED 3000 to 3600 depending on experience + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

<p><strong>Company Description</strong> Meat Republic is a management consulting company headquartered on Hessa Street in Dubai, United Arab Emirates. The organization supports businesses in the food and meat industries with operational guidance and specialized expertise. Located in a major commercial hub, Meat Republic works closely with local and regional partners to enhance service quality and product standards. Team members benefit from a dynamic, multicultural environment with a focus on professionalism and continuous improvement.</p><p><strong>Role Description</strong> This is a full-time, on-site Butcher role based in Dubai. The Butcher will be responsible for preparing, cutting, and trimming various meats, including beef, lamb, poultry, and seafood, according to quality and safety standards. Daily tasks include organizing and maintaining the cutting area, inspecting products for freshness, following hygiene and food safety guidelines, and ensuring accurate portioning and presentation. The role involves interacting with customers, answering product-related questions, and providing recommendations, while collaborating with colleagues to maintain inventory levels and support overall store operations.</p><p><strong>Qualifications</strong></p><p> </p><ul><li>Candidates should possess strong butchery skills, including safe use of knives and cutting equipment.</li><li>Candidates should possess skills in meat processing and handling, including trimming, portioning, and packaging.</li><li>Candidates should possess experience working with poultry products and related preparation techniques.</li><li>Candidates should possess familiarity with seafood preparation, cutting, and storage requirements.</li><li>Candidates should possess solid customer service abilities, including clear communication and a professional demeanor.</li><li>Knowledge of food safety, hygiene standards, and proper storage practices is required.</li><li>Ability to work on feet for extended periods and lift moderate to heavy loads safely.</li><li>Previous experience as a butcher or in a meat department environment is highly beneficial.</li><li>Basic numeracy skills for weighing, pricing, and labeling products accurately.</li><li>Willingness to work flexible hours, including weekends and holidays, as needed.</li></ul>

<strong>Job Location:<br><br></strong>Dukes The Palm Dubai Hotel<br><br>Inspired by the spirit of Parisian boulevard cafés and the original Colbert bistro, the Colbert Collection is united not by style or geography, but by a shared sensibility. These are places where culture, conversation and culinary rituals naturally converge, shaped by the rhythm of the destinations they call home.<br><br>Daringly distinct and defined by its own immutable character, each hotel in the collection captures something elusive yet unforgettable: moments that stir emotion, awaken curiosity, and remain with you long after you depart. If you are drawn to hospitality with soul and substance, the Colbert Collection is your kind of place.<br><br>We are currently looking for a <strong>Head Butcher<br><br></strong><strong>Responsibilities<br><br></strong>As a Head Butcher you are responsible for the entire operation within the butchery section, whereby your role will include key responsibilities such as:<br><br><ul><li>Supervise and coordinate the work of butchers in cutting, trimming, packaging, and displaying meat products</li><li>Train butchers on meat cutting techniques, food safety standards, and customer service</li><li> Ensure the quality, freshness, and proper storage of all meat products</li><li>Manage inventory levels, order supplies, and maintain equipment</li><li>Handle customer inquiries, complaints, and special orders</li><li>Monitor and enforce health and safety regulations in the butchery department</li><li>Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</li><li>Conduct daily checks on the quality and freshness of products</li><li>Monitor all aspects pertaining to the control of the hotel’s food cost<br><br></li></ul><strong>Experience<br><br></strong><ul><li>Previous experience in a large hotel with at least 500 keys in a luxury property required</li><li>Pre-opening experience is an advantage <br><br></li></ul><strong>Requirement<br><br></strong><ul><li>Proven work experience as a Head Butcher</li><li>Active listening and effective communication skills</li><li>Flexibility to work in shifts</li><li>Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment<br><br></li></ul>Should you believe that you are the right candidate for the role, please apply online ONLY by submitting your full updated CV, featuring a recent photograph.<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<ol><li><p>Achieve assigned section sales targets and support store performance.</p></li><li><p>Perform meat cutting, trimming, deboning, portioning, mincing, roasting, and marinating.</p></li><li><p>Prepare meat products such as sausages, burgers, pies, and other value-added products.</p></li><li><p>Provide excellent customer service and assist with product requirements.</p></li><li><p>Monitor stock, ordering, receiving, wastage, and shrinkage.</p></li><li><p>Maintain high standards of food safety, hygiene, sanitation, and preparation practices.</p></li><li><p>Safely operate and maintain butchery tools and equipment.</p></li><li><p>Perform other store duties as assigned by the Supervisor.</p></li></ol><p><strong>Desired Candidate Profile</strong></p><p>Minimum Requirements</p><ul><li><p>HSE qualification with an aptitude for the role, or SCC with relevant butchery certification.</p></li><li><p>Minimum 1 year of experience as a Butcher in food retail or F&B.</p></li><li><p>Good English communication and conversational skills; basic reading and writing in English is essential.</p></li><li><p>Arabic language skills will be an advantage.</p></li></ul><br><p>Key Competencies</p><ul><li><p>Customer Orientation</p></li><li><p>Communication Skills</p></li><li><p>Ability to Follow Instructions</p></li><li><p>Multitasking</p></li><li><p>Organization & Time Management</p></li><li><p>Dexterity & Precision</p></li><li><p>Attention to Detail</p></li><li><p>Teamwork & Cooperation</p></li></ul>

<p>Capital Catering, part of ADNEC Group, is a leading catering company in Abu Dhabi serving in-flight catering, aviation, government hospitals, and other catering locations. We are conducting walk-in interviews in India for multiple Housekeeping, Catering, and Support roles. Housekeeping & Cleaning: Cleaner, Housekeeping Attendant, Laundry Man, Marble Polisher, Cleaning Machine Operator, Pest Control Technician, Office Boy, Housekeeping Supervisor, Cleaning Supervisor <strong>Culinary:</strong> Junior Sous Chef, Chef De Partie, Demi Chef De Partie, Commi I, Commi II, Commi III/Asst Cook, Cook I, Pastry Chef, Butcher, Bartender, Barista, Sandwich Maker, Salad Maker, Chapatti & Paratha Maker <strong>Service & Front of House</strong>: Catering Assistant, Steward, Waiter, Waitress, Senior Waitstaff, Front of House Team Member, Hospitality Ambassador, Patient Escort <strong>Logistics, Stores & Driving:</strong> Porter, Logistic Helper, Stores Assistant, Storekeeper, Light Driver (UAE License – Manual) <strong>Supervisors, Team Leaders & Technicians</strong>: Team Leader, Restaurant Supervisor, Catering Supervisor, Stewarding Team Leader, Supervisor – Stewarding/Porter/Laundry/Pest Control, Supervisor – Airline Store/Airline Service Logistics/Service Logistics/Dishwash & Equipment/Bond Store/Dry Store, Technician – Fleet Maintenance/Facility Maintenance </p><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experience in healthcare, aviation, or catering (housekeeping/cleaning experience welcome)</p></li><li><p>English & Hindi speaking</p></li><li><p>Immediate joiners preferred</p></li></ul><p><strong>Key Skills:</strong> Housekeeping, Cleaning, Laundry Operations, Pest Control, Catering, Hospitality, Culinary, Logistics, Facility Maintenance</p><p><strong>Location:</strong> Abu Dhabi, UAE</p><p><strong>Documents to bring (color copies):</strong> Passport-size photo (white background), Passport (first & last page), CV, Work experience letters, Academic certificates</p><p><strong>Interview Schedule (Just Walk In):</strong></p><ul><li><p>03 Oct 2026 (Sat) – NIPS Institute of Hotel Management, Front Gate, Kolkata</p></li><li><p>05 Oct 2026 (Mon) – Red Fox by Lemon Tree Hotels, Dehradun</p></li></ul><br><br>

<p>Capital Catering, part of ADNEC Group, is a leading catering company in Abu Dhabi serving in-flight catering, aviation, government hospitals, and other catering locations. We are conducting walk-in interviews in Nepal for multiple positions across culinary, service, housekeeping, logistics, and supervisory roles. <strong>Culinary </strong>: Junior Sous Chef, Chef De Partie, Demi Chef De Partie, Commi I, Commi II, Commi III/Asst Cook, Cook I, Pastry Chef, Butcher, Bartender, Barista, Sandwich Maker, Salad Maker, Chapatti & Paratha Maker </p><p><strong>Service & Front of House</strong>: Catering Assistant, Steward, Waiter, Waitress, Senior Waitstaff, Front of House Team Member, Hospitality Ambassador, Patient Escort <strong>Housekeeping & Cleaning</strong>: Cleaner, Housekeeping Attendant, Laundry Man, Marble Polisher, Cleaning Machine Operator, Pest Control Technician, Office Boy</p><p><strong> Logistics, Stores & Driving: </strong>Porter, Logistic Helper, Stores Assistant, Storekeeper, Light Driver (UAE License – Manual) <strong> Supervisors, Team Leaders & Technicians:</strong> Team Leader, Restaurant Supervisor, Catering Supervisor, Cleaning Supervisor, Housekeeping Supervisor, Stewarding Team Leader, Supervisor – Stewarding/Porter/Laundry/Pest Control, Supervisor – Airline Store/Airline Service Logistics/Service Logistics/Dishwash & Equipment/Bond Store/Dry Store, Technician – Fleet Maintenance/Facility Maintenance </p><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experience in healthcare, aviation, or catering</p></li><li><p>English & Hindi speaking</p></li><li><p>Immediate joiners preferred</p></li></ul><p><strong>Key Skills:</strong> Catering, Hospitality, Housekeeping, Culinary, Logistics, Facility Maintenance, Aviation Catering, Hotel Operations</p><p><strong>Location:</strong> Abu Dhabi, UAE</p><p><strong>Documents to bring (color copies):</strong> Passport-size photo (white background), Passport (first & last page), CV, Work experience letters, Academic certificates</p><p><strong>Interview Schedule (Just Walk In):</strong></p><ul><li><p>29 Sep 2026 (Tue) – BG Banquet and Events, BG Mall, Kathmandu 44600</p></li><li><p>30 Sep 2026 (Wed) – Central Plaza, 6th Floor, Itahari, Sunsari</p></li><li><p>01 Oct 2026 (Thu) – Sky Events, Samakhusi, Kathmandu</p></li></ul><br>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>To provide the Management and F&amp;B department the needful assistance to control cost, to ensure that F&amp;B control procedures are adhered to, ensure and monitor activities related to cost controls areas includes F&amp;B purchasing, receiving, storage and issue, menu planning, analysis, portion control, pricing inventory and forecasting. </p> <p> <strong> Core Duties &amp; Responsibilities </strong> </p> <ul> <li>To be Familiar with Birch Street Material control System and Micros.</li> <li>Receive order acceptance from the supplier confirming the delivery, if required. </li> <li>To audit prices and quantity variances as per daily Receiving Variance Report.</li> <li>To check the data entered by receiving clerk and to correct where necessary.</li> <li>To prepare daily Flash cost reports for food and beverage.</li> <li>To reconcile the cost of all officer and entertainment checks and apply credit to the food cost.</li> <li>To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.</li> <li>To audit inventory transactions and make adjustments when necessary.</li> <li>To collate and journalize month-end figures.</li> <li>To attend month end and other stocktaking activities in all Food &amp; Beverage and general areas.</li> <li>To investigate reasons for spoilage issue forms and post through the system.</li> <li>To check on a scheduled basis Butcher yield tables and standard pricing tables.</li> <li>To spot check at random the contents of minibars in unoccupied rooms and outlet bar stock stockrooms and the potential and actual costs of individual bars and VIP amenities and their respective conversion recipes and Garbage cans and their contents Inventory on shelves compared with inventory recorded in the computer.</li> <li>To be aware Alcohol handling procedures and the use of outlet labels.</li> <li>In the absence of Receiving Clerk ensure that all items are received to the hotel as per the policy and procedures.</li> <li>Provide leave cover for store keeper or receiving clerk if required.</li> <li>Forward the closing stock (food and beverage) to the approval of relevant department head and DOF.</li> <li>Perform random surprise audits in F&amp;B outlets and in the food and beverage stores and document the same. Update the DOF / AFC of any issues found during the audit.</li> <li>Ensure that all HACCP standards are maintained in the food stores.</li> <li>Ensure that the store keeper and receiving clerk both follows all the HACCP requirements</li> <li>Compile and send slow moving stock report, close to expiry report to the department head before 5th of each month</li> <li>Take appropriate action to reduce the slow moving stock </li> <li>Compute food costing for buffet and recipe costing for outlets as and when requested by the management</li> <li>Update PAR stock for all outlets in liaison with Director of F&amp;B and ensure it is placed in all outlets</li> <li>To ensure that all invoices, store requisitions for the month are posted in ADACO/Birch Street.</li> <li>Analyze and make necessary posting for internal transfer of food and beverage items.</li> <li>Beverage cost to be calculated for each outlet and per category of items (ex: Beer, Wine and Liquor)</li> <li>Ensure that food cost is accurately calculated each month </li> <li>Make necessary follow-ups to ensure FOC stock (rebates) are received from suppliers and posted in the system</li> <li>For any item received with price or quantity variance to make sure that credit note is received from the suppliers</li> <li>Perform surprise audits in the outlets and also do an audit on PAR stock. If any variances are identified should notify Director of F&amp;B and DOF on the same day or by the following day.</li> <li>Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. </li> <li>Maintain master cost files and recipes. </li> <li>Perform random checks to verify all products are stored appropriately and secured. </li> <li>Education or Certification </li> <li>Good level of English essential</li> </ul><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: At least 1 year of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<br> <p> </p> <p> <b>As Chef De Partie, The Bay Kitchen, you will be responsible for the following duties:</b> </p> <br> <ul> <li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the restaurant s dishes and on demand to assist other areas of the culinary operation.</li> <li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li> <li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li> <li>The Chef de Partie should monitor and control the food quality, setup/ presentation and timely delivery of the dishes.</li> <li>Ensure plating guides are up to date and distributed appropriately.</li> <li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li> <li>Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.</li> <li>The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.</li> <li>Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.</li> <li>Responsible for the ordering and requesting of the ingredients on a daily basis.</li> <li>Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira, Safe &amp; Sound and through t he UAE Municipality rules and regulation.</li> <li>Ensure that Mandarin Oriental Jumeira s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.</li> <li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li> <li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li> <li>Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.</li> <li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.</li> <li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li> <li>Assist Chef de Cuisine to conduct regular hands on dish training to ensure food knowledge and cooking methods are always up to date.</li> <li>Share the specific knowledge and recipes of dishes with all related colleagues.</li> <li>Give constructive feedback to the Chef de Cuisine/Jr. Chef de Cuisine during annual appraisals for Demi Chef de Partie and Cook I &amp; II.</li> <li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li> <li>Ensure support is given to the Commissary and Butcher for the daily market list and inventory control.</li> <li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li> <li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li> <li>Attend and participate in all required meetings as scheduled.</li> <li>Perform any other reasonable duties as required by the Chef de Cuisine.</li> <li>Excellent knowledge of using various cooking methods, ingredients, equipment and processes.</li> <li>Ability to work long hours with a strong focus on operational excellence.</li> <li>Proven ability to successfully support, motivate and lead a large and diverse team.</li> <li>Able to use documented performance management systems and handling disciplinary processes with guidance of the Chef de Cuisine.</li> <li>Perform job with attention to details and the ability to organize and handle multiple tasks.</li> <li>Competent computer skills including MS Office or equivalent.</li> <li>Ability to understand effective approaches of communication with different individuals.</li> <li>Able to empower colleagues and communicate clearly with peers, subordinates and superiors.</li> <li>Strong on the job and classroom style training skills.</li> <li>Able to support the Chef de Cuisine to constantly update all training materials and keep good track of all training activities.</li> </ul> <p> </p> <p> <b>As Chef De Partie, The Bay Kitchen, we expect from you:</b> </p> <br> <ul> <li>High School qualification or equivalent.</li> <li>Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.</li> <li> Experience as Chef de Partie in a high-volume restaurant with Italian and Mediterranean Cuisine with highest levels of service is preferred.</li> <li>A minimum of 3 years experience working in a 5-star hotel or free-standing restaurant environment</li> <li>International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.</li> <li>Solid Knowledge in preparing, cooking, presenting dishes.</li> <li>Strong knowledge of HACCP.</li> </ul> <p> </p> <p><br></p>