Chef De Partie-
Chef De Partie-
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Job Description
The Chef de Partie in Butchery is responsible for managing the preparation processing and storage of meat poultry and seafood to ensure the highest quality and consistency. They oversee the butchery section ensuring compliance with hygiene safety and quality standards while supporting the overall culinary team in delivering exceptional dishes.
Key Responsibilities
Meat Preparation and Processing
- Prepare and portion meat poultry and seafood according to recipes portion sizes and menu requirements.
- Cut trim bone grind and tie meats using knives saws or other tools.
- Ensure proper marination and seasoning of cuts for optimal flavor.
Inventory and Stock Management
- Monitor inventory levels of meat and seafood ensuring freshness and minimal waste.
- Collaborate with the purchasing team to order and receive supplies.
- Conduct regular stock rotation following the FIFO (First In First Out) principle.
Quality Assurance
- Inspect all meat and seafood products upon delivery to ensure quality and compliance with standards.
- Maintain portion control to minimize waste and maximize profitability.
- Implement food safety standards ensuring HACCP guidelines are met.
Team Collaboration and Training
- Supervise and train junior butchery staff on cutting techniques portioning and equipment use.
- Work closely with other kitchen sections to ensure timely delivery of ingredients for menu preparation.
- Provide input on menu planning and recommend cuts or preparation techniques for new dishes.
Equipment Maintenance
- Ensure all butchery equipment is cleaned and maintained regularly.
- Report and coordinate repairs or replacement of faulty tools and equipment.
Hygiene and Safety Compliance
- Maintain a clean and organized workspace in compliance with health and safety regulations.
- Enforce proper sanitation procedures and personal hygiene standards among the butchery team.
Qualifications :
- Proven experience as a Chef de Partie or similar role in butchery in a star rated hotel
- Strong knife skills and expertise in various butchery techniques.
- Thorough knowledge of meat cuts preparation and preservation methods.
- Understanding of food safety and hygiene standards including HACCP.
- Good organizational and timemanagement skills.
- Ability to work under pressure in a fastpaced environment.
Additional Information :
- Flexible to work early mornings weekends and holidays as required.
- Ability to lift and handle heavy cuts of meat and operate butchery equipment.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
