Demi Chef de Partie (Butcher)

Job Purpose The Demi Chef de Partie (Butcher) is responsible for preparing, cutting, trimming, portioning, and storing meat, poultry, seafood, and related products according to company standards. The role ensures high-quality preparation, food safety compliance, and efficient utilization of products while supporting the kitchen team in daily operations. Key Responsibilities • Prepare, cut, trim, bone, portion, and marinate meat, poultry, and seafood as per production requirements. • Ensure all butchery products meet quality, hygiene, and presentation standards. • Maintain proper storage, labeling, and rotation of stock following FIFO procedures. • Monitor inventory levels and report shortages, wastage, or quality issues to the Chef de Partie. • Ensure compliance with HACCP, food safety, and sanitation standards at all times. • Minimize waste through proper utilization of raw materials and portion control. • Assist with receiving, inspecting, and storing deliveries of meat and seafood products. • Maintain cleanliness and organization of the butchery section, equipment, and workstations. • Follow standard recipes, specifications, and production schedules. • Support other kitchen sections during busy periods as required. • Participate in stock counts and inventory control activities. • Ensure safe handling and operation of knives, cutting equipment, and machinery. Qualifications & Experience • Diploma or certification in Culinary Arts, Food Production, or a related field preferred. • Minimum 2-3 years of butchery experience in hotels, resorts, restaurants, or large-scale catering operations. • Knowledge of meat cuts, portioning techniques, and seafood preparation. • Familiarity with HACCP and food safety standards. • Experience in high-volume kitchen operations is preferred. Skills & Competencies • Strong knife and butchery skills. • Knowledge of meat quality standards and specifications. • Attention to detail and commitment to quality. • Good organizational and time management skills. • Ability to work under pressure in a fast-paced environment. • Teamwork and effective communication skills. • Strong understanding of hygiene and food safety practices. Working Conditions • Ability to stand for extended periods. • Ability to lift and carry heavy products. • Willingness to work shifts, weekends, and public holidays as required. Show more Show less

Minimum 2-3 years of butchery experience in hotels, resorts, restaurants, or large-scale catering operations. Diploma or certification in Culinary Arts, Food Production, or a related field preferred. Knowledge of meat cuts, portioning techniques, and seafood preparation. Familiarity with HACCP and food safety standards. Experience in high-volume kitchen operations is preferred.

Prepare, cut, trim, bone, portion, and marinate meat, poultry, and seafood as per production requirements. Ensure all butchery products meet quality, hygiene, and presentation standards. Maintain proper storage, labeling, and rotation of stock following FIFO procedures. Monitor inventory levels and report shortages, wastage, or quality issues to the Chef de Partie. Ensure compliance with HACCP, food safety, and sanitation standards at all times. Minimize waste through proper utilization of raw materials and portion control. Assist with receiving, inspecting, and storing deliveries of meat and seafood products. Maintain cleanliness and organization of the butchery section, equipment, and workstations. Follow standard recipes, specifications, and production schedules. Support other kitchen sections during busy periods as required. Participate in stock counts and inventory control activities. Ensure safe handling and operation of knives, cutting equipment, and machinery.