Chef de Partie - Butchery

About the role

Anantara Mina Al Arab Ras Al Khaimah Resort, part of Anantara Hotels & Resorts, is hiring a full-time Chef de Partie for its butchery. The role covers identifying and sourcing the best meat products in line with the hotel's F&B offerings, preparing meat according to menu specifications, and keeping the highest standards of hygiene and cleanliness in the butchery.

Key responsibilities

• Identify and source the best meat products in line with the hotel's F&B offerings
• Store and prepare all meat items for hotel outlets according to menu specifications set by the chef
• Maintain hygiene and cleanliness in the butchery, including enforcing personal hygiene, grooming, fire safety and health and safety rules
• Manage assets of hotel property and facilities
• Handle knives and butchery equipment safely and keep workstations and storage areas clean and sanitized
• Manage daily mise en place and preparation schedules, monitor stock levels and assist with inventory
• Control food costs and wastage, and guide junior butchers and commis chefs
• Coordinate with the Sous Chef and other kitchen sections

Required profile

• Experience handling high-volume meat preparation is an advantage
• Knowledge of beef, lamb, poultry, pork (where applicable) and seafood preparation
• Knowledge of meat quality, storage and temperature control
• Knowledge of HACCP principles and food safety standards
• Ability to minimize wastage and maximize meat yield

Required skills

• Deboning, trimming, cutting, mincing and portioning
• Knowledge of meat cuts and portion specifications
• Proper meat labelling, date marking and FIFO stock rotation
• Managing daily mise en place, controlling food costs and wastage