Job Summary: We are seeking a Butcher for Hipotels to ensure the daily preparation and supply of meats, meeting quality standards and regulatory requirements. Key Highlights: 1. Be part of a team committed to excellence in service. 2. Opportunities to develop your potential and advance professionally. 3. Work in an environment that values people and responsible tourism. DESCRIPTION Join our **Kitchen** team at **Hipotels**! At Hipotels, a leading company with over 50 years in the hospitality industry, we value diversity and talent, building a team committed to excellence in service, customer proximity, and personalized attention. If you seek an environment where your professional growth combines with the pleasure of working in an exceptional tourist destination, we invite you to become part of our family! **Discover what awaits you!** Embark on your journey with Hipotels, where we value people and embrace a model of responsible tourism. Moreover, be enticed by an irresistible benefits package. Enjoy exclusive discounts across all our hotels, as well as discounts on entertainment, restaurants, spas, and much more. Seize the journey toward growth within our company, where diverse opportunities and projects await daily to help you develop your potential and advance professionally. As a **Butcher**, your mission will be to ensure the daily preparation and supply of meats for buffets/restaurants/events, complying with portion weights, quality standards, and HACCP. ***What will your duties and responsibilities be?*** * **Cutting and portioning** according to service needs (filleting, cuts, cleaning of pieces). * **Preparatory tasks**: marinating, mincing, skewers/burgers or other bases as per recipes. * **Daily production planning**: prepare internal orders by category and guarantee on-time deliveries. * **Yield and waste control**: standardize portion weights, maximize use of cuts, and report incidents. * **Receiving and storage** (if applicable): verify quality/temperature/expiry dates, label, and rotate using FIFO/FEFO. * **Traceability and HACCP records**: internal labeling, cold room temperature monitoring, and compliance with required temperatures. * **Order and cleanliness**: disinfection of work areas, cold rooms, utensils, and equipment; proper waste management. REQUIREMENTS You are the ideal candidate if... * You have 1–2 years’ experience in butchery/workshop or high-volume kitchen (hotel experience is valued). * You possess knowledge of **cuts, storage, labeling, and HACCP**. * Advanced Spanish; basic English is valued.
David Muñoz
Indeed · HR
David Muñoz
Indeed · HR
