Chef de Partie

RAFFLES; Jeddah; On-site; SAR 48,000 - 120,000; Full time

Job summary

An established industry player is looking for a skilled Chef de Partie-Butcher to join their culinary team in Jeddah. This role involves managing the butchery section, ensuring the highest quality meat preparation, and collaborating with kitchen staff to deliver exceptional culinary experiences. The ideal candidate will have proven experience in butchery, strong knife skills, and a commitment to food safety standards. Join a vibrant kitchen environment where your expertise will contribute to innovative menu planning and the overall success of the culinary operations.

Qualifications

• Experience in a similar role within a star-rated hotel.
• Strong understanding of meat cuts and preservation methods.

Responsibilities

• Oversee meat preparation and ensure quality standards.
• Supervise and train junior staff on butchery techniques.
• Maintain food safety standards and a clean workspace.

Skills

Knife Skills

Butchery Techniques

Food Safety Standards

Organizational Skills

Time Management

Communication Skills

Education

Culinary Degree or Diploma

Tools

Butchery Equipment

Job description

We are seeking a skilled and detail-oriented Chef de Partie-Butcher to join our culinary team in Jeddah, Saudi Arabia. As a key member of our kitchen staff, you will be responsible for managing the butchery section, ensuring the highest quality meat preparation and processing while supporting the overall culinary operations.

• Oversee the preparation, processing, and storage of meat, poultry, and seafood to maintain exceptional quality and consistency
• Cut, trim, bone, grind, and tie meats using various tools and techniques according to recipes and menu requirements
• Ensure proper marination and seasoning of cuts for optimal flavor
• Monitor inventory levels of meat and seafood, collaborating with the purchasing team to order and receive supplies
• Implement and maintain food safety standards, ensuring compliance with HACCP guidelines
• Inspect all meat and seafood products upon delivery to ensure quality and adherence to standards
• Supervise and train junior butchery staff on cutting techniques, portioning, and equipment use
• Work closely with other kitchen sections to ensure timely delivery of ingredients for menu preparation
• Maintain a clean and organized workspace in compliance with health and safety regulations
• Provide input on menu planning and recommend cuts or preparation techniques for new dishes
• Ensure all butchery equipment is cleaned and maintained regularly

Qualifications

• Proven experience as a Chef de Partie or similar role in butchery within a star-rated hotel
• Culinary degree or diploma from a recognized institution
• Strong knife skills and expertise in various butchery techniques
• Thorough knowledge of meat cuts, preparation, and preservation methods
• Understanding of food safety and hygiene standards, including HACCP
• Excellent organizational and time-management skills
• Ability to work efficiently under pressure in a fast-paced environment
• Strong communication skills in English
• Collaborative mindset and ability to work in a multicultural team
• Detail-oriented approach to work with a focus on quality and consistency
• Customer-focused attitude with a commitment to delivering exceptional culinary experiences