Chef De Partie – Butcher

About the role

The Chef De Partie – Butcher will work in the kitchen of a leading hotel, preparing high‑quality meat dishes and supporting the culinary team. You will ensure that all food is prepared safely, consistently, and to the hotel’s presentation standards.

Key responsibilities

• Prepare special meals, substitute items and cold foods according to recipes and quality standards.
• Regulate temperatures of ovens, broilers, grills and roasters; monitor food quality and quantity.
• Thaw frozen items, portion, arrange and garnish dishes, and maintain accurate food logs.
• Communicate with the Chef and service staff about specials, excess items and out‑of‑stock menu items.
• Assist management with hiring, training, scheduling and employee coaching as needed.
• Follow all safety, security and hygiene policies; report maintenance issues and incidents.

Required profile

• Technical, trade or vocational school qualification.
• Minimum 3 years of relevant culinary experience, preferably in a hotel or restaurant setting.
• No supervisory experience required.
• Ability to work on your feet for extended periods and lift up to 25 lb.

Required skills

• Butchery
• Food preparation
• Temperature control
• Food safety and hygiene practices