Demi Chef de Partie (Butchery)

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.