Demi Chef de Partie (Butchery)

About the role

We are looking for a motivated Demi Chef de Partie to join the Butchery team at Palazzo Versace Dubai. The successful candidate will support daily operations, ensuring high‑quality meat preparation for à la carte, buffet and banquet services.

Key responsibilities

• Assist the team with the daily operation of the Butchery section.
• Prepare, trim, cut, portion and handle meat, poultry and other butchery products according to established standards.
• Maintain required specifications, portion sizes and quality standards for all products.
• Prepare mise en place for daily kitchen, à la carte, buffet, banquet and special event requirements.
• Ensure proper handling, storage, labeling and temperature control of all meat and poultry products.
• Follow FIFO procedures and monitor freshness and quality of products.
• Maintain high standards of hygiene, cleanliness and organization within the Butchery section.
• Adhere to HACCP, food safety and sanitation procedures at all times.
• Operate knives, machinery and butchery equipment safely and correctly.
• Minimize product wastage through proper trimming, portioning and storage practices.

Required profile

• Minimum 2 years of experience in a similar butchery or culinary position, preferably within a 5‑star luxury hotel or high‑end restaurant.
• Previous experience in a dedicated Butchery section is required.
• Good knowledge of meat and poultry preparation, trimming, cutting, portioning and storage.
• Understanding of different cuts of meat and appropriate preparation methods.
• Strong grasp of food safety, hygiene and HACCP standards.
• Ability to use knives and butchery equipment safely and efficiently.
• Attention to detail and commitment to product quality.
• Ability to work effectively in a fast‑paced kitchen environment.
• Good teamwork and communication skills.
• Culinary qualification or relevant professional training is preferred.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Meat and poultry preparation
• Butchery equipment operation
• Food safety and HACCP compliance