Demi Chef de Partie - Butchery
Core
Prepare, trim, cut, debone, and portion meat, poultry, and seafood to support kitchen production and service.
Role type
Demi Chef de Partie (Butchery)
Builds
Prepared proteins for culinary service
Domain
Hospitality / Culinary Arts
Required skills
Meat, poultry, and seafood preparation; Trimming and deboning techniques; Portioning and yield management; Food safety and HACCP compliance; Knife and equipment maintenance; Inventory and stock rotation; Waste minimization; Cold storage management
Preferred skills
Experience in hotel or resort kitchens; Knowledge of local flavors and regional ingredients; Sustainability practices
Technologies
Commercial butchery equipment; Cold storage units
Responsibilities
Receive and inspect deliveries for quality and temperature; Maintain cleanliness and hygiene in the butchery area; Support mise en place and daily production; Coordinate with culinary leadership on stock levels; Assist junior colleagues with techniques and safety; Monitor portion control to manage food costs.