Chef de Partie Butchery

AccorHotel; Ras Al Khaimah; On-site; AED 78,000 - 123,000; Full time

Job summary

AccorHotel in Ras Al Khaimah is seeking a Chef de Partie - Butchery to oversee meat preparation and butchering in a high-end kitchen. You will ensure proper cutting, portioning and storage while maintaining strict hygiene standards.

Work closely with the Sous and Executive Chefs to manage inventory, reduce waste and train junior staff in safe butchery practices. HACCP compliance and fast-paced execution are essential.

Qualifications

• Professional culinary qualification or equivalent experience in butchery.
• At least 2 years of experience in a similar role within a high-end kitchen.
• In-depth knowledge of meat cuts and proper storage methods.
• Strong understanding of food safety regulations and HACCP guidelines.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and strong organizational skills.
• Team-oriented with good communication skills.

Responsibilities

• Handle, prepare and butcher meats according to hotel specifications and recipes.
• Ensure cuts are standard portions and stored properly to maintain freshness.
• Maintain cleanliness and safety standards in the butchery, including sanitation of tools and equipment.
• Collaborate with 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 overall kitchen efficiency with timely preparation and proper handling of all meat items.

Skills

Butchery

Meat cutting

Food safety

Attention to detail

Teamwork

Education

Professional culinary qualification

Job description

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.

Remote Work

No

Employment Type

Full-time