Chef de Partie - Butchery

Minor Food Holding Co., Ltd.; Ras Al Khaimah; On-site; AED 60,000 - 75,000; Full time

Job summary

Anantara Hotels & Resorts is seeking a skilled butcher for Anantara Mina Al Arab Ras Al Khaimah Resort. The role focuses on expert meat identification, preparation, and high hygiene standards within a luxury hotel kitchen.

Experience with deboning, trimming, portioning, and knowledge of meat cuts is essential. You’ll mentor junior staff and coordinate with the Sous Chef to meet F&B needs.

Qualifications

• Experience handling high-volume meat preparation.
• Knowledge of beef, lamb, poultry, pork and seafood preparation.
• Skilled in deboning, trimming, cutting, mincing and portioning.
• Knowledge of different meat cuts and portion specifications.
• Ability to minimize wastage and maximize meat yield.
• Knowledge of meat storage, temperature control and HACCP.
• Proper labeling, date marking, and FIFO stock rotation.
• Safe handling of knives and butchery equipment.
• Maintaining clean and sanitized workstations and storage areas.
• Managing daily mise en place and prep schedules; monitor stock and assist inventory.
• Controlling food costs and wastage.
• Guiding junior butchers and commis chefs; coordinate with Sous Chef.

Responsibilities

• To be an expert in the identification and sourcing of the best meat products in line with the F&B offerings of the hotel.
• To properly store and prepare all meat items for hotel outlets as per menu specifications laid down by the chef.
• To maintain the highest standards of hygiene and cleanliness at all times in the area of work. This is particularly important in the Butchery.
• To ensure that everyone follows personal hygiene and grooming standards, fire safety rules and health & safety rules.
• To be responsible for asset management of all hotel property and facilities.

Skills

Meat handling

Knife skills

HACCP knowledge

Food safety

Inventory management

Stock rotation

Beef & Lamb knowledge

Seafood knowledge

Job description

Job Location:

Anantara Mina Al Arab Ras Al Khaimah Resort

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning 'without end', our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression - for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world's most captivating locales - from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm, yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.

Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.

Responsibilities:

• To be an expert in the identification and sourcing of the best meat products in line with the F&B offerings of the hotel.
• To properly store and prepare all meat items for hotel outlets as per menu specifications laid down by the chef.
• To maintain the highest standards of hygiene and cleanliness at all times in the area of work. This is particularly important in the Butchery.
• To ensure that everyone follows personal hygiene and grooming standards, fire safety rules and health & safety rules.
• To be responsible for asset management of all hotel property and facilities.

Qualifications:

• Experience handling high-volume meat preparation is an advantage.
• Knowledge of beef, lamb, poultry, pork where applicable, and seafood preparation.
• Skilled in deboning, trimming, cutting, mincing, and portioning.
• Knowledge of different meat cuts and portion specifications.
• Ability to minimize wastage and maximize meat yield.
• Knowledge of meat quality, storage, and temperature control.
• Knowledge of HACCP principles and food safety standards.
• Proper meat labelling, date marking, and FIFO stock rotation.
• Safe handling of knives and butchery equipment.
• Maintaining clean and sanitized workstations and storage areas.
• Managing daily mise en place and preparation schedules.Monitoring stock levels and assisting with inventory.
• Controlling food costs and wastage.
• Guiding junior butchers and commis chefs.Coordinating with the Sous Chef and other kitchen sections.