Chef de Partie – Butchery (Vietnamese Local)
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 – Butchery
Builds
Culinary experiences for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
Meat cutting and fabrication techniques, Inventory management, Food safety compliance, Knife skills, Team training, Cost control
Preferred skills
HACCP certification, International meat preparation knowledge, Supplier relationship management, Menu development input
Technologies
Butchery equipment
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 work areas, Conduct quality checks on meat products
Seniority
Mid-Senior, hands-on IC