Butcher Chef De Partie

Job description

The Butcher Chef is responsible for managing all butchery operations within the kitchen, ensuring that meat, poultry, and seafood products are processed according to established specifications and production requirements. The role includes supervising product quality, minimizing waste, maintaining proper storage conditions, and ensuring compliance with the employer operating procedures, HACCP standards, and food safety regulations. The Butcher Chef works closely with all kitchen sections to ensure the timely availability of properly prepared products. • Prepare, trim, cut, debone, portion, and process all meat, poultry, and seafood according to hotel specifications. • Ensure all products meet the employer quality and presentation standards. • Prepare specialty cuts for Arabic and International cuisine. • Marinate and prepare meat products according to approved recipes and production requirements. • Monitor receiving quality of meat, poultry, and seafood deliveries. • Store all products correctly following temperature control and food safety procedures. • Apply FIFO and proper stock rotation practices. • Minimize waste while maximizing product yield and cost efficiency. • Maintain accurate labeling, expiration dates, and traceability records. • Coordinate daily production requirements with all kitchen outlets. • Monitor inventory levels and report shortages to the Sous Chef or Executive Chef. • Ensure butchery equipment is maintained, sanitized, and used safely. • Maintain a clean, organized, and hygienic butchery area at all times. • Follow HACCP standards and all food safety regulations. • Assist in stock taking and inventory control. • Train and support junior kitchen staff in proper butchery techniques. • Report maintenance issues and equipment malfunctions promptly. • Perform any additional duties assigned by the Executive Chef.

Requirements

• Diploma in Culinary Arts, Butchery, Food Production, or an equivalent professional qualification.
• Minimum 5–7 years of professional butchery experience in luxury hotels or high-end hospitality establishments.
• At least 2 years of experience in a supervisory butcher position or equivalent.
• Extensive experience with Arabic and International meat specifications and specialty cuts.
• Strong knowledge of poultry, seafood, lamb, beef, and veal processing.
• Experience in banquet, all-day dining, and à la carte operations.
• Previous experience with the employer or another international luxury hotel brand is highly preferred.

Skills