Chef de Partie - Butchery

PULLMAN; United Arab Emirates; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hotel is seeking a Chef de Partie Butchery to oversee meat preparation and butchering. The role involves ensuring high culinary standards, training junior staff, and maintaining food safety protocols. Candidates should have a professional culinary qualification and at least 2 years of experience in a high-end kitchen.

Qualifications

• At least 2 years of experience in a similar role within a high-end kitchen.
• In-depth knowledge of meat cuts and preparation techniques.
• Strong understanding of food safety regulations and HACCP guidelines.

Responsibilities

• Handle, prepare, and butcher meats according to hotel specifications.
• Ensure all meats are cut to standard portions and stored properly.
• Train junior staff in proper butchery techniques.

Skills

Attention to detail

Organizational skills

Team-oriented

Communication skills

Education

Professional culinary qualification

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Description

Job Summary (this job role is available to start on 1st September):

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

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.

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