Chef De Partie - Butcher
Core
Oversee the butchery station, responsible for butchering, trimming, portioning, and preparing meat, poultry, and seafood according to kitchen standards.
Role type
Chef De Partie (Butcher)
Builds
Prepared proteins and dishes for hotel dining and catering
Domain
Hospitality / Culinary Arts
Deliverable
physical/clinical work
Required skills
Butchery techniques, meat/poultry/seafood preparation, inventory management, food safety compliance, menu costing, staff training, quality control
Preferred skills
Culinary degree or certification, experience in professional kitchen, creativity in dish presentation
Technologies
None
Responsibilities
Butcher and prepare meat, poultry, and seafood; monitor inventory levels; adhere to food safety and sanitation guidelines; train junior cooks and apprentices; conduct taste tests and quality checks; collaborate on menu planning and recipe costing; coordinate with front-of-house for special events and dietary restrictions
Seniority
Mid-level, hands-on IC