Butchery Chef de Partie: Elevate Meat Prep

Hyatt Hotels Corporation; As Sudiyah; On-site; SAR 60,000 - 90,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a skilled Chef de Partie (Butchery) to join our culinary team and support kitchen operations in a fast-paced environment. The role focuses on preparing and handling meat and poultry, ensuring high standards of quality, hygiene and food safety across service periods.

Strong teamwork and attention to detail are essential. Experience in butchery and knowledge of meat cuts will help you excel in this role, as will a commitment to Hyatt's service standards and

Qualifications

• Chef de Partie experience, preferably in butchery.
• Knowledge of meat and poultry preparation techniques.
• Food safety and hygiene standards understanding.
• Attention to detail and quality standards.
• Ability to work under pressure in a fast-paced kitchen.
• Teamwork and communication skills.

Responsibilities

• Prepare, trim, cut, and portion meat and poultry.
• Ensure proper handling, storage, and labeling of meat products.
• Maintain consistent quality and portion standards.
• Support the kitchen team during daily operations and service.
• Maintain cleanliness and hygiene standards in the butchery area.
• Ensure proper use and maintenance of butchery equipment.

Skills

Attention to detail

Teamwork

Communication

Tools

Butchery equipment

Job description

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"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

We are looking for an experienced Chef de Partie (Butchery) to support kitchen operations.

Your Role
As the Chef de Partie (Butchery), you’ll be responsible for preparing and handling meat and poultry while ensuring high standards of quality, hygiene, and food safety.

Key Responsibilities
· Prepare, trim, cut, and portion meat and poultry
· Ensure proper handling, storage, and labeling of meat products
· Maintain consistent quality and portion standards
· Support the kitchen team during daily operations and service
· Maintain cleanliness and hygiene standards in the butchery area
· Ensure proper use and maintenance of butchery equipment

Qualifications

Qualifications
· Previous experience as a Chef de Partie, preferably in butchery
· Good knowledge of meat and poultry preparation techniques
· Strong understanding of food safety and hygiene standards
· Attention to detail and quality standards
· Ability to work under pressure in a fast-paced kitchen environment
· Good teamwork and communication skills

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