Demi Chef de Partie (Butchery)

PALAZZO VERSACE DUBAI; Dubai; On-site; AED 89,000 - 134,000; Full time

Job summary

PALAZZO VERSACE DUBAI is seeking an experienced Butcher to join its luxury kitchen team in Dubai. You will handle daily butcher operations, ensure precise meat preparation, and maintain strict hygiene and safety standards in a fast-paced environment.

The role demands 2+ years in a dedicated Butchery setting, knowledge of meat cuts, and proficiency with knives and equipment. Flexibility for shifts and holidays is required, in a high-end hospitality setting.

Qualifications

• Minimum 2 years of experience in a similar butchery or culinary position.
• Previous experience in a dedicated Butchery section is required.
• Good knowledge of meat and poultry preparation, trimming, cutting, portioning and storage.
• Knowledge of different cuts of meat and appropriate preparation methods.
• Good understanding of food safety, hygiene and HACCP standards.
• Ability to use knives and butchery equipment safely and efficiently.
• Good attention to detail and commitment to product quality.
• Ability to work effectively in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Culinary qualification or relevant professional training is preferred.
• Flexibility to work shifts, weekends and public holidays.

Responsibilities

• Assist the team with the daily operation of the Butchery section.
• Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards.
• Ensure all products are prepared according to required specifications, portion sizes, and quality standards.
• Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements.
• Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products.
• Follow FIFO procedures and monitor the freshness and quality of products.
• Maintain high standards of hygiene, cleanliness, and organization within the Butchery section.
• Follow HACCP, food safety, and sanitation procedures at all times.
• Ensure knives, machinery, and butchery equipment are operated safely and correctly.
• Minimize product wastage through proper trimming, portioning, and storage practices.

Skills

Butchery experience

Knife skills

Food safety

Teamwork

Attention to detail

Education

Culinary qualification

Job description

Key Responsibilities:

• Assist the team with the daily operation of the Butchery section.

• Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards.

• Ensure all products are prepared according to required specifications, portion sizes, and quality standards.

• Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements.

• Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products.

• Follow FIFO procedures and monitor the freshness and quality of products.

• Maintain high standards of hygiene, cleanliness, and organization within the Butchery section.

• Follow HACCP, food safety, and sanitation procedures at all times.

• Ensure knives, machinery, and butchery equipment are operated safely and correctly.

• Minimize product wastage through proper trimming, portioning, and storage practices.

Candidate Requirements:

• Minimum 2 years of experience in a similar butchery or culinary position, preferably within a 5-star luxury hotel or high-end restaurant.

• Previous experience in a dedicated Butchery section is required.

• Good knowledge of meat and poultry preparation, trimming, cutting, portioning, and storage.

• Knowledge of different cuts of meat and appropriate preparation methods.

• Good understanding of food safety, hygiene, and HACCP standards.

• Ability to use knives and butchery equipment safely and efficiently.

• Good attention to detail and commitment to product quality.

• Ability to work effectively in a fast-paced kitchen environment.

• Good teamwork and communication skills.

• Culinary qualification or relevant professional training is preferred.

• Flexibility to work shifts, weekends, and public holidays.