Commis 1 – Butchery

As the world’s largest family of luxury hotels, we take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insight, our passion for luxury travel spans cultures and customs, inspiring us to create warm and refined experiences for those seeking a richer perspective on the world. Each of our hotels has its own distinctive style and sense of place, where we take every opportunity to deliver personal and meaningful guest experiences. If you would like to embrace a wider world of opportunities, we would be delighted to welcome you to the world’s most international luxury hotel brand.

Located on Hayat Island, InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa is a luxury beachfront resort where island living meets authentic Arabian hospitality. Less than an hour from Dubai, the resort offers a refined yet relaxed escape surrounded by natural landscapes, open sea views, and powder-soft beaches. With a collection of rooms, villas, and residences, a variety of restaurants and bars, and award-winning spa and leisure facilities, we focus on creating thoughtful, personal, and memorable experiences for families, couples, and groups in a true resort setting. 

Great culinary experiences begin with quality ingredients and careful preparation. We are looking for a dedicated Commis I - Butchery to join our Main Kitchen team at InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa. In this role, you will play an important part in preparing high-quality meat and poultry products, ensuring consistency, precision and the highest standards of food safety to support our diverse dining experiences.

• Prepare, trim, debone, cut and portion various types of meat and poultry according to standard recipes and kitchen requirements.

• Assist in preparing meat and poultry products for different outlets and banquet operations.

• Ensure proper handling, labelling, storage and rotation of meat products in line with HACCP and food safety standards.

• Maintain consistency in portion sizes, quality and presentation while minimising food waste.

• Monitor stock levels and report any quality concerns or shortages to the Chef de Partie.

• Maintain cleanliness and sanitation of the butchery area, equipment and utensils.

• Work closely with the Main Kitchen team to ensure timely preparation and smooth daily operations.

• Previous experience in a butchery section within a hotel, resort or professional kitchen, preferably in a similar role.

• Good knowledge of meat and poultry cuts, deboning, trimming and portioning techniques.

• Understanding of HACCP, food hygiene and safe food handling practices.

• Ability to work efficiently in a busy kitchen environment while maintaining quality standards.

• Good teamwork, attention to detail and willingness to learn.

• Flexibility to work shifts, weekends and public holidays.