Chef De Partie – Butcher

About the role

The Novotel World Trade Centre is seeking an experienced Chef De Partie – Butcher to manage the butchering station. Reporting to the Sous Chef, you will ensure that meat, poultry and seafood are prepared, cooked and presented to the hotel’s high culinary standards while supporting a dynamic kitchen team.

Key responsibilities

• Butcher, trim, portion and prepare meat, poultry and seafood according to kitchen standards.
• Monitor inventory levels for the station and coordinate ordering to meet production needs.
• Maintain strict food handling, storage and sanitation practices.
• Collaborate with chefs and front‑of‑house staff to ensure timely service and high‑quality plating.
• Develop new recipes and menu items for seasonal or special events.
• Train and mentor junior cooks and apprentices on station techniques.
• Conduct regular taste tests and quality checks to uphold standards.
• Assist in menu planning, recipe costing and ingredient sourcing.

Required profile

• Culinary degree or equivalent certification preferred.
• Proven experience in a professional kitchen, specifically in a butchering or meat‑preparation station.
• Strong culinary creativity, attention to detail and knowledge of food safety regulations.
• Excellent communication, teamwork and ability to thrive in a fast‑paced environment.

Required skills

• Butchering and portioning of meat, poultry and seafood.
• Food safety and sanitation compliance.
• Culinary arts and recipe development.