Butcher

About SLS The Red Sea

SLS The Red Sea is a premier luxury lifestyle resort located on the Red Sea coast in Umluj, Tabuk, Saudi Arabia. It is part of Ennismore’s prestigious portfolio, known globally for its unique blend of bold creativity, exceptional design, and vibrant hospitality experiences. The resort comprises 150 finely designed rooms, five distinguished food and beverage outlets, and a high-end spa, offering guests an immersive mix of luxury, entertainment, and relaxation. SLS The Red Sea is a dynamic destination that celebrates individuality and creativity, aiming to set new standards in lifestyle hospitality.

Role Overview

As a Butcher at SLS The Red Sea, you will be integral to the culinary team's success by skillfully preparing top-quality meat products. Working closely with the Sous Chef and the wider kitchen department, you will ensure meat is cut, trimmed, deboned, portioned, and prepared precisely to meet stringent quality and presentation standards. Your role supports the overall excellence of the dining experience by maintaining freshness, consistency, and hygiene throughout all meat handling processes.

Responsibilities

• Execute cutting, trimming, deboning, grinding, portioning, and preparation of various meats in alignment with established recipes and quality benchmarks.
• Consistently portion meat products to guarantee uniformity in weight, size, and visual appeal across all kitchens.
• Inspect incoming meat deliveries thoroughly for quality, temperature control, and adherence to specifications.
• Properly package, label, store, and rotate meat to maintain optimal freshness and comply with food safety regulations.
• Prepare daily mise en place to ensure readiness of meat products for service periods.
• Maintain sanitary, organized, and safe workstations along with all associated utensils and machinery to prevent contamination risks.
• Adhere rigorously to HACCP guidelines and all relevant food safety, hygiene, and sanitation protocols.
• Continuously monitor product quality and promptly escalate any concerns or irregularities to supervisory staff.
• Track stock levels accurately and communicate procurement or supply shortages to the culinary team ahead of time.
• Reduce wastage through careful meat handling, portioning, and storage.
• Assist in other culinary areas as needed to facilitate effective kitchen operations.
• Operate butchery equipment safely following prescribed operational and training procedures.
• Engage actively in training programs to enhance butchery skills and culinary product knowledge.
• Collaborate with the Sous Chef, Chef de Cuisine, and culinary staff to uphold seamless service and consistent food excellence.
• Maintain a professional and supportive workplace atmosphere that reflects SLS The Red Sea’s core values and standards.

Qualifications and Experience

• Preferably possess formal culinary education or certification from an accredited culinary institution.
• At least 3 years of hands-on butchery experience in upscale hotels, luxury resorts, premium restaurants, or food production settings.
• Strong expertise in meat preparation techniques, kitchen workflow, food safety, and hygiene best practices.
• Familiarity with butchery tools and equipment and their safe operational use.
• Excellent attention to detail with strong organization and ability to manage time efficiently.
• Capable of maintaining composure and quality output under high-pressure, fast-paced kitchen conditions.
• Ability to follow instructions precisely and work well within a diverse culinary team environment.
• Willingness to work flexible hours including weekends and holidays as per operational needs.
• A genuine passion for food quality, artisanal craftsmanship, and delivering superior dining experiences.