Demi Chef de Partie – Butchery: Precision Cuts & HACCP

Radisson Hotel Group; Riyadh; On-site; SAR 60,000 - 90,000; Full time

Job summary

Radisson Hotel Group in Riyadh is seeking a skilled Demi Chef de Partie – Butchery to join our culinary team. The ideal candidate has solid experience in meat and poultry preparation, portioning, and handling to international standards.

You will assist the Chef de Partie in all butchery operations, cut and portion meat, ensure proper storage under HACCP, maintain cleanliness, and support service with high-quality meat products while controlling wastage and upholding safety policies.

Qualifications

• Minimum 2-3 years of experience in butchery, ideally within a hotel or fine-dining kitchen.
• Strong knowledge of different meat cuts, portion control, and storage standards.
• Understanding of international and local meat preparation techniques.
• Attention to detail, organization, and consistency under pressure.
• Team player with a positive and professional attitude.

Responsibilities

• Assist the Chef de Partie in managing all butchery operations.
• Prepare, cut, trim, and portion meat, poultry, and fish to precise specifications.
• Ensure all meat products are stored, labeled, and rotated properly following HACCP and food safety standards.
• Maintain cleanliness and organization of the butchery area at all times.
• Support kitchen sections with high-quality meat products and ensure timely supply during service.
• Control wastage and monitor product quality.
• Adhere to hotel and kitchen policies regarding hygiene, safety, and food handling.

Skills

Butchery experience

Meat cutting knowledge

Portion control

Attention to detail

Team player

Job description

Radisson Hotel Group in Riyadh is seeking a skilled Demi Chef de Partie – Butchery to join our culinary team. The ideal candidate has solid experience in meat and poultry preparation, portioning, and handling to international standards.

You will assist the Chef de Partie in all butchery operations, cut and portion meat, ensure proper storage under HACCP, maintain cleanliness, and support service with high-quality meat products while controlling wastage and upholding safety policies.