Commis I - Butchery

Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description We are currently seeking a Commis I - Butchery to join our vibrant team. At Radisson Dubai Damac Hills, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. As a Commis I – Butchery, you play a vital role in ensuring the highest standards of meat preparation, quality, and food safety. You bring precision, attention to detail, a willingness to learn, and a passion for culinary excellence, supporting the kitchen team in delivering exceptional dining experiences for our guests. Key Responsibilities - Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in line with hotel standards. - Prepares, portions, trims, debones, and stores meat, poultry, and seafood according to standard recipes, production requirements, and portion control guidelines. - Ensures all meat products are handled, labelled, stored, and rotated correctly, following HACCP and food safety standards. - Maintains the highest standards of hygiene, cleanliness, and sanitation within the butchery area, equipment, and cold storage. - Assists senior chefs with daily mise en place and production requirements, ensuring timely preparation for all hotel outlets and events. - Monitors stock levels and reports shortages, quality concerns, or discrepancies to the Sous Chef or Chef de Partie. - Minimizes waste through proper handling, storage, and utilization of raw materials while supporting departmental cost control initiatives. - Works collaboratively with the kitchen brigade to ensure smooth operations and timely service. - Takes responsibility for assigned duties, ensuring all tasks are completed professionally and within the required timelines. - Maintains kitchen equipment and reports any maintenance issues promptly. - Adheres to all company policies, food safety regulations, health and safety standards, and due diligence requirements, ensuring compliance during internal and external audits. - Promotes a positive team environment by building effective working relationships and demonstrating the company's culture and values. - Participates in ongoing training and development to continuously improve technical butchery skills and culinary knowledge. Compensation & Benefits - Competitive salary package - AED 1,800 - Service Charge Average - AED 700 - Accommodation and transportation provided (Al Khail Gate) - Duty meals provided - Medical insurance provided - Annual leave and biennial flight ticket as per company policy - Career growth opportunities within the organization Qualifications - Prior experience in a kitchen is beneficial but not essential. - Hands-on approach with a can-do work style. - Commitment to delivering exceptional guest service with a passion for the hospitality industry. - Ability to find creative solutions taking ownership for duties and tasks assigned. - Personal integrity, with the ability to work in an environment that demands excellence. - Knowledge of basic butchery techniques, including cutting, trimming, deboning, and portioning of meat - Ability to identify different cuts of meat and understand their appropriate culinary uses - Strong knife skills with proper handling, sharpening, and maintenance - Understanding of food safety, hygiene standards, and proper storage of raw meat - Ability to follow recipes, instructions, and work efficiently under the guidance of senior chefs Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you a

Knowledge of basic butchery techniques, including cutting, trimming, deboning, and portioning of meat. Ability to identify different cuts of meat and understand their appropriate culinary uses. Strong knife skills with proper handling, sharpening, and maintenance. Understanding of food safety, hygiene standards, and proper storage of raw meat. Ability to follow recipes, instructions, and work efficiently under the guidance of senior chefs.

Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in line with hotel standards. Prepares, portions, trims, debones, and stores meat, poultry, and seafood according to standard recipes, production requirements, and portion control guidelines. Ensures all meat products are handled, labelled, stored, and rotated correctly, following HACCP and food safety standards. Maintains the highest standards of hygiene, cleanliness, and sanitation within the butchery area, equipment, and cold storage. Assists senior chefs with daily mise en place and production requirements, ensuring timely preparation for all hotel outlets and events. Monitors stock levels and reports shortages, quality concerns, or discrepancies to the Sous Chef or Chef de Partie. Minimizes waste through proper handling, storage, and utilization of raw materials while supporting departmental cost control initiatives. Works collaboratively with the kitchen brigade to ensure smooth operations and timely service. Takes responsibility for assigned duties, ensuring all tasks are completed professionally and within the required timelines. Maintains kitchen equipment and reports any maintenance issues promptly. Adheres to all company policies, food safety regulations, health and safety standards, and due diligence requirements, ensuring compliance during internal and external audits. Promotes a positive team environment by building effective working relationships and demonstrating the company's culture and values. Participates in ongoing training and development to continuously improve technical butchery skills and culinary knowledge.