Chef de Partie – Butcher
Core
Oversee all meat preparation and butchery operations, ensuring quality, safety, and efficiency in a high-volume or fine dining culinary environment.
Role type
Chef de Partie – Butcher
Builds
Culinary experiences through precise meat cutting, fabrication, and portioning
Domain
Hospitality / Culinary Arts / Meat Science
Required skills
Meat cutting and fabrication techniques, Inventory management, Food safety compliance, Staff training and supervision, Cost control, Knife skills, Equipment maintenance, Quality inspection
Preferred skills
HACCP certification, International meat preparation knowledge, Supplier relationship management, Menu development input
Technologies
Butchery equipment, Kitchen tools
Responsibilities
Execute precise meat cutting and portioning, Manage inventory and rotation, Supervise and train junior staff, Monitor food costs and minimize waste, Maintain equipment and cleanliness, Conduct quality checks on meat products
Seniority
Mid-Senior, hands-on IC