Demi Chef de Partie (Butchery)

Key Responsibilities:

• Assist the team with the daily operation of the Butchery section.

• Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards.

• Ensure all products are prepared according to required specifications, portion sizes, and quality standards.

• Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements.

• Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products.

• Follow FIFO procedures and monitor the freshness and quality of products.

• Maintain high standards of hygiene, cleanliness, and organization within the Butchery section.

• Follow HACCP, food safety, and sanitation procedures at all times.

• Ensure knives, machinery, and butchery equipment are operated safely and correctly.

• Minimize product wastage through proper trimming, portioning, and storage practices.

Candidate Requirements:

• Minimum 2 years of experience in a similar butchery or culinary position, preferably within a 5-star luxury hotel or high-end restaurant.

• Previous experience in a dedicated Butchery section is required.

• Good knowledge of meat and poultry preparation, trimming, cutting, portioning, and storage.

• Knowledge of different cuts of meat and appropriate preparation methods.

• Good understanding of food safety, hygiene, and HACCP standards.

• Ability to use knives and butchery equipment safely and efficiently.

• Good attention to detail and commitment to product quality.

• Ability to work effectively in a fast-paced kitchen environment.

• Good teamwork and communication skills.

• Culinary qualification or relevant professional training is preferred.

• Flexibility to work shifts, weekends, and public holidays.