Chef de Partie – Butcher

About the role

The Chef de Partie – Butcher will be responsible for preparing and cooking a range of meat dishes in a high‑volume hotel kitchen. This role ensures that all food is prepared to the highest standards of quality, safety and presentation while supporting the culinary team during busy periods.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters.
• Thaw frozen products safely and manage portioning, arrangement and garnish.
• Maintain food logs, monitor quality and quantity of prepared items.
• Communicate assistance needs, excess inventory and menu specials to chefs and service staff.
• Prepare cold foods and ensure consistent cooking techniques.
• Follow all safety, security and hygiene policies; report maintenance or safety issues.
• Support the team by maintaining a clean, professional appearance and adhering to confidentiality standards.

Required profile

• Technical, trade or vocational school qualification.
• Minimum 3 years of relevant culinary experience, preferably in a hotel or large‑scale kitchen.
• No supervisory experience required.
• No specific license or certification mentioned.

Required skills

• Butchery and meat handling.
• Food preparation and cooking techniques.
• Knowledge of kitchen equipment (ovens, grills, roasters).
• Ability to follow recipes and maintain food safety logs.
• Physical stamina for standing, lifting and moving items up to 25 lb.