Butcher Chef De Partie

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 Hilton 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.

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 Hilton or another international luxury hotel brand is highly preferred.

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 Hilton 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.