Demi Chef de Partie - Butchery

OUR HABITAS; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

Caravan by Our Habitas Hatta is seeking a skilled Butcher Demi Chef de Partie to support the culinary team in preparing and portioning meat, poultry and seafood with a focus on quality and waste reduction. You will work closely with the Chef de Partie and leadership, ensuring HACCP and food safety standards are followed.

You should bring strong butchery skills, organisational ability, and a passion for sustainability and experiential hospitality within a collaborative kitchen culture.

Qualifications

• Experience as butcher or demi chef de partie in a hotel/resort/kitchen environment.
• Strong knowledge of HACCP and food hygiene practices.
• Ability to manage portion control and minimise waste.
• Good working English required.

Responsibilities

• Prepare trim, cut, debone and portion meat, poultry and seafood according to recipes.
• Ensure products meet quality, freshness, portioning and presentation standards.

Skills

Butchery

Food safety

Portioning

Inventory management

Team collaboration

English

Tools

Knives

Cutting equipment

Machinery

Job description

Great Personality

At Caravan by Our Habitas Hatta , personality and experience are equally valued. We celebrate individuality, creativity and authenticity bringing a positive attitude, pride in your craft and collaborative spirit is essential.

As a Butcher Demi Chef de Partie at Caravan by Our Habitas Hatta you will support the culinary team by ensuring the highest standards in the preparation portioning and handling of meat poultry and seafood Working closely with the Chef de Partie and culinary leadership team you will combine strong butchery skills with careful attention to quality food safety and responsible use of ingredients This role is ideal for a skilled organised and quality-focused culinary professional who takes pride in craftsmanship understands the importance of responsible sourcing and minimising waste and enjoys working as part of a collaborative kitchen team Prepare trim cut debone and portion meat poultry and seafood according to recipes specifications and operational requirements Ensure all products meet required standards for quality freshness portioning and presentation before being released to the kitchen Support daily mise en place and production requirements across the culinary operation Receive and inspect meat poultry and seafood deliveries checking quality freshness temperature and specifications Store products correctly in accordance with food safety temperature control and FIFO requirements Maintain accurate portion control to support consistency food cost management and operational efficiency Minimise food waste through careful preparation correct storage and responsible utilisation of ingredients Maintain the highest standards of cleanliness hygiene and sanitation across the butchery area equipment and cold storage Follow all HACCP food safety and occupational health amp safety requirements Ensure knives cutting equipment and machinery are used safely and maintained in excellent working condition Monitor stock levels and communicate requirements to culinary leadership to support effective ordering and inventory management Coordinate closely with the Chef de Partie Sous Chef and other culinary sections to ensure products are prepared according to service requirements Assist with stock counts rotation and inventory control as required Support junior culinary colleagues by sharing knowledge of correct butchery techniques portioning and safe working practices Maintain a clean organised and efficient working environment throughout preparation and service Contribute to a positive collaborative kitchen culture that reflects the Our Habitas approach to hospitality sustainability and community

Previous experience as a Butcher, Demi Chef de Partie Butchery or similar role within a hotel, resort, restaurant or professional kitchen environment.Strong practical knowledge of meat, poultry and seafood preparation, including trimming, deboning, portioning and appropriate cutting techniques.Good understanding of different cuts, quality standards, storage requirements and appropriate culinary applications.Strong knowledge of HACCP, food hygiene, temperature control, cross-contamination prevention and safe handling procedures.Understanding of portion control, yield management and waste reduction, with a responsible approach to ingredients.Able to manage daily preparation requirements efficiently while maintaining consistently high standards.Collaborative and reliable, with the ability to work closely with different sections of the culinary team.Comfortable with the physical requirements of a professional butchery environment, including handling products, equipment and working in chilled areas.Good working knowledge of English is required.Passionate about food, craftsmanship, sustainability and experiential hospitality, with an appreciation for the Our Habitas philosophy.