Chef de Partie Butchery

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The Chef de Partie – Butchery is responsible for overseeing the preparation and butchering of meats, ensuring that all cuts are processed and stored in accordance with the highest culinary standards. This role ensures the proper handling, cutting, and storage of all meat products used in the hotel kitchen.

Key Responsibilities:

Handle, prepare, and butcher meats (beef, poultry, lamb, etc.) according to hotel specifications and recipes.

Ensure all meats are cut to standard portions and stored in proper conditions to maintain freshness.

Maintain cleanliness and safety standards in the butchery section, including sanitation of tools and equipment.

Work closely with the Sous Chef and Executive Chef to manage inventory, track orders, and reduce waste.

Follow HACCP guidelines for food safety and hygiene.

Train junior staff in proper butchery techniques and safety protocols.

Assist in menu development by recommending meat cuts and portion sizes.

Contribute to the overall efficiency of the kitchen by ensuring timely preparation and proper handling of all meat items.

Qualifications:

Professional culinary qualification or equivalent experience in butchery.

At least 2 years of experience in a similar role within a high-end or large-scale kitchen.

In-depth knowledge of meat cuts, preparation techniques
, and proper storage methods.

Strong understanding of food safety regulations and HACCP guidelines.

Ability to work under pressure and in a fast-paced environment.

Attention to detail and excellent organizational skills.

Team-oriented with strong communication skills.