Chef de Partie - Butchery

As a Chef de Partie - Butchery, you will be responsible for overseeing the butchery section of the kitchen, ensuring the preparation and presentation of meat dishes are of high quality.

Job Responsibility:
1. Prepare, cut, trim, and portion different cuts of meat according to restaurant standards.
2. Ensure all meats are stored and handled properly to maintain freshness.
3. Collaborate with the head chef to create new meat dishes and suggest menu improvements.
4. Train and supervise junior staff members in the butchery section.
5. Monitor inventory levels and place orders for meat products as needed.

Candidate Requirements:
1. Proven experience as a butcher or Chef de Partie specializing in butchery.
2. In-depth knowledge of various cuts of meat and cooking techniques.
3. Ability to work well under pressure in a fast-paced kitchen environment.
4. Excellent communication and leadership skills.
5. Certification in food handling and safety regulations is a plus.

• Strong knowledge and experience in butchery techniques.
• Proficiency in preparing and cutting various types of meats.
• Ability to work efficiently in a fast-paced kitchen environment.
• Attention to detail and precision in meat portioning and presentation.
• Understanding and adherence to food safety standards and regulations.
• Effective communication and teamwork skills within the kitchen brigade.
• Ability to multitask and prioritize tasks effectively.
• Creativity in developing new meat dishes and recipes.