Chef De Partie – Butcher

About the role

The Chef De Partie – Butcher will manage the meat, poultry and seafood station at Novotel World Trade Centre. Reporting to the Sous Chef, you will ensure that all preparations meet the hotel’s quality, taste and presentation standards while supporting a high‑tempo kitchen environment.

Key responsibilities

• Butcher, trim, portion and prepare meat, poultry and seafood according to established recipes and standards.
• Monitor inventory levels for the station, order supplies and control waste to keep costs in line.
• Maintain strict food safety, storage and sanitation practices throughout the shift.
• Collaborate with the culinary team to develop new dishes, seasonal menus and special event offerings.
• Train and mentor junior cooks and apprentices on station techniques and hygiene.

Required profile

• Culinary degree or equivalent certification preferred.
• Proven experience in a professional kitchen, preferably on a dedicated butchery station.
• Strong knowledge of food safety regulations and kitchen hygiene standards.
• Excellent communication and teamwork skills.

Required skills

• Butchering
• Trimming
• Portioning
• Food handling
• Food safety regulations
• Menu planning
• Recipe costing
• Inventory management
• Kitchen hygiene standards
• Plate presentation
• Cooking techniques