Chef de Partie / Butcher

We are seeking a skilled and detail-oriented Chef de Partie / Butcher to join our culinary team at a 5-star  hotel. The successful candidate will be responsible for the preparation, cutting, trimming, portioning, and storage of meat, poultry, and other related products, ensuring the highest standards of quality, consistency, food safety, and hygiene.

Key Responsibilities

• Carry out the cutting, trimming, deboning, portioning, and preparation of different types of meat and poultry according to hotel standards and chef specifications.

• Ensure all meat products meet the required quality, freshness, and presentation standards.

• Prepare and portion meat for restaurants, banqueting, room service, and other hotel outlets as required.

• Inspect deliveries to ensure product quality, correct quantities, and compliance with food safety standards.

• Ensure proper labelling, dating, storage, and stock rotation.

• Maintain excellent standards of cleanliness, hygiene, and food safety in the butchery section, following HACCP guidelines.

• Monitor stock levels, minimise waste, and ensure efficient use of all products.

• Maintain and handle knives, cutting equipment, and machinery safely and correctly.

• Follow standard recipes, portion specifications, and established procedures.

Requirements

• Previous experience as a Butcher, Commis Butcher, or Chef de Partie – Butcher in a professional kitchen.

• Strong knowledge of meat cuts, deboning, trimming, portioning, and meat preparation techniques.

• Good understanding of food safety, hygiene, and HACCP procedures.

• Ability to work under pressure in a fast-paced kitchen environment.

• Flexibility to work shifts, weekends, and public holidays as required.

• Good communication skills in English.

Personal Attributes

• High standards of personal hygiene and cleanliness.

• Reliability, punctuality, and attention to detail.

• Team-oriented mindset and willingness to support other kitchen sections.