Job Summary:
The Chef de Partie – Butchery plays a critical role in the culinary team, overseeing the precise preparation, cutting, and portioning of meat and poultry products. This position demands expert butchery skills, unwavering compliance with food safety and hygiene regulations, and effective collaboration with other kitchen departments to ensure timely delivery of premium-quality dishes within a dynamic hospitality setting.
Responsibilities and Duties:
Prepare and butcher all types of meat and poultry according to the menu and kitchen requirements
Ensure precise portioning, trimming, and marinating of meat cuts
Maintain proper storage and labeling of meat products to guarantee freshness and reduce waste
Monitor inventory levels and report shortages or quality issues to the supervisor
Adhere to food safety, sanitation, and hygiene standards in all butchery activities
Collaborate closely with chefs and kitchen staff to meet production deadlines and quality standards
Keep the butchery work area clean, organized, and compliant with health regulations
Assist with menu planning by providing expertise on meat cuts and cooking methods
Train and mentor junior kitchen staff or trainees in butchery techniques and safety practices
Qualifications:
Formal culinary education or certification, preferably with specialization in butchery or meat processing
Proven work experience in a similar role within a hospitality or food service environment
Strong knowledge of meat cuts, preparation techniques, and storage requirements
Certification or training in HACCP and food safety standards
Ability to follow recipes and menu specifications accurately
Physical fitness and manual dexterity suited for butchery tasks
Excellent organizational and time management skills
Ability to work effectively as part of a team and under pressure
