Chef de Partie Butcher

The Chef de Partie (CDP) Butcher is responsible for the preparation portioning storage receiving and quality control of all meat poultry seafood vegetables fruits and related products for the resorts culinary operations. The role ensures compliance with luxury hospitality standards HACCP procedures hygiene regulations and cost-control measures while supporting the Executive Chef and Sous Chef in delivering exceptional dining experiences.

Qualifications :

• Diploma or certification in Culinary Arts or Butchery preferred.
• Minimum 23 years experience in a luxury hotel or resort kitchen environment.
• Strong knowledge of meat cuts seafood handling vegetable preparation and cold storage management.
• Good understanding of HACCP and international food safety standards.
• Excellent knife skills and product handling techniques.
• Ability to work in a fast-paced luxury hospitality environment.
• Strong teamwork communication and organizational skills.
• Flexible to work shifts weekends and public holidays.
• Physically fit to work in cold environments and handle heavy products.

Remote Work :

No

Employment Type :

Full-time