Chef de Partie - Butchery

About the role

Exceptional Hospitality Starts with You. Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Butchery Chef de Partie, you’re not just overseeing the preparation of high‑quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Key responsibilities

• Manage butchery operations: prepare, cut, portion, and store meats, poultry, fish, and seafood according to hotel standards and recipes.
• Ensure product quality: maintain the highest standards of freshness, quality, presentation, and yield in all butchery products.
• Support kitchen production: coordinate daily preparation requirements and ensure timely delivery of products to all kitchen outlets.
• Maintain food safety standards: follow all hygiene, sanitation, HACCP, and food safety regulations to ensure a safe working environment.
• Monitor inventory and stock control: assist with ordering, receiving, storage, stock rotation, and minimizing waste.
• Train and support team members: provide guidance and share best practices with junior culinary team members when required.
• Maintain equipment and work areas: ensure all butchery equipment is properly cleaned, maintained, and operated safely.
• Contribute to guest satisfaction: support the culinary team in delivering exceptional dining experiences through quality products and consistent preparation standards.