Chef De Partie - Butchery

Jebel Ali International Hotels L.L.C; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality company in Dubai seeks a skilled Chef de Partie – Butchery to oversee meat preparation, ensuring adherence to food safety and hygiene standards. The ideal candidate possesses a formal culinary education and proven experience in butchery, showcasing strong organizational skills. Join the culinary team to deliver exceptional dining experiences with premium-quality dishes.

Qualifications

• Experience in a similar role within hospitality or food service.
• Strong knowledge of meat cuts and preparation techniques.
• Certification in HACCP and food safety standards.

Responsibilities

• Prepare and butcher all types of meat and poultry according to menu.
• Ensure proper storage and labeling of meat products.
• Adhere to food safety, sanitation, and hygiene standards.

Skills

Expert butchery skills

Food safety compliance

Team collaboration

Time management

Education

Formal culinary education or certification

Job description

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