As a Chef de Partie – Butchery, you will be responsible for overseeing the butchery section of the kitchen, ensuring the preparation and presentation of meat dishes are of high quality.

Job Responsibility

• Prepare, cut, trim, and portion different cuts of meat according to restaurant standards.
• Ensure all meats are stored and handled properly to maintain freshness.
• Collaborate with the head chef to create new meat dishes and suggest menu improvements.
• Train and supervise junior staff members in the butchery section.
• Monitor inventory levels and place orders for meat products as needed.

Candidate Requirements

• Proven experience as a butcher or Chef de Partie specializing in butchery.
• In-depth knowledge of various cuts of meat and cooking techniques.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Excellent communication and leadership skills.
• Certification in food handling and safety regulations is a plus.

Skills

• Strong knowledge and experience in butchery techniques.
• Proficiency in preparing and cutting various types of meats.
• Ability to work efficiently in a fast-paced kitchen environment.
• Attention to detail and precision in meat portioning and presentation.
• Understanding and adherence to food safety standards and regulations.
• Effective communication and teamwork skills within the kitchen brigade.
• Ability to multitask and prioritize tasks effectively.
• Creativity in developing new meat dishes and recipes.