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Open nowFirst seen 6 days ago

Demi Chef De Partie (Butcher)

Crew Life at Sea740 open roles

Where
Cape Town, Western Cape, South Africa
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Your applicationOpen nowDemi Chef De Partie (Butcher)Crew Life at Sea · Cape Town, Western Cape, South Africa

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Crew Life at Sea's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.7%14 days
  5. 35.6%30 days
  6. 58.0%60 days
This job: first seen 6 days ago

The posting

Position : Demi Chef De Partie (Butcher)

Responsibilities:

  1. Butchery Preparation: Perform skilled butchery techniques to portion, trim, and prepare a variety of meats and poultry for cooking. Ensure accurate cuts, proper packaging, and appropriate storage of butchered products.
  2. Quality Control: Maintain strict quality control standards for meat and poultry products, ensuring freshness, tenderness, and visual appeal. Monitor and report any quality issues to the senior culinary team.
  3. Inventory Management: Assist in managing meat and poultry inventory, including monitoring stock levels, conducting regular stock checks, and placing orders to ensure adequate supply.
  4. Food Safety and Hygiene: Adhere to strict food safety and hygiene practices, including proper handling, storage, and labeling of meat and poultry products. Ensure compliance with health and safety regulations.
  5. Culinary Support: Collaborate with the culinary team to support the overall kitchen operations, including assisting with food preparation, cooking, and plating as needed.
  6. Recipe Adherence: Follow recipes, portion control guidelines, and cooking techniques to maintain consistency and meet quality standards for meat and poultry dishes.
  7. Equipment Maintenance: Properly operate and maintain butchery equipment, including knives, saws, grinders, and slicers. Report any equipment issues or maintenance needs to the appropriate personnel.
  8. Team Collaboration: Work closely with the culinary team, including sous chefs, chefs de partie, and other team members, to ensure efficient and smooth kitchen operations.
  9. Cleanliness and Sanitation: Maintain a clean and organized butchery station, following sanitation protocols and conducting regular cleaning to meet health and safety standards.
  10. Training and Development: Continuously enhance your culinary skills and knowledge, participating in training programs and staying updated on industry trends and techniques.

Qualifications:

  1. Culinary Skills: Solid culinary skills with a focus on butchery techniques and meat preparation. Formal culinary training and relevant certifications are preferred.
  2. Butchery Expertise: Proven experience in butchery, including portioning, trimming, and handling various cuts of meat and poultry. Knowledge of different meat types, aging methods, and cooking methods.
  3. Food Safety Knowledge: Comprehensive understanding of food safety and hygiene practices, including proper handling, storage, and labeling of meat and poultry products. Familiarity with health and safety regulations.
  4. Attention to Detail: Meticulous attention to detail in butchery preparation, portioning accuracy, and quality control. Strong organizational and time management skills.
  5. Teamwork: Ability to work well in a team-oriented environment, collaborating with the culinary team to achieve operational goals and deliver exceptional dining experiences.
  6. Adaptability: Willingness to work in a fast-paced and dynamic environment, adjusting to varying itineraries, guest demands, and kitchen operations.
  7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and perform physically demanding tasks associated with butchery and culinary operations.
  8. Communication Skills: Effective communication skills to collaborate with team members, communicate with suppliers, and follow instructions from senior culinary staff.
  9. Multicultural Awareness: Cultural sensitivity and the ability to cater to a diverse international clientele, understanding their preferences and dietary restrictions.
  10. Positive Attitude: A positive and professional demeanor, with a genuine passion for culinary excellence, food safety, and guest satisfaction.
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