chef de partie-butchery

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• Oversee daily operations of thebutchery section within the kitchen
• Prepare, cut, portion, and store meats according to hotel standards
• Ensurequality control and proper handling of all meat products
• Maintainhygiene, food safety, and sanitation in line with regulations
• Manage stock rotation, ordering, and minimize waste
• Support menu preparation by providing correctly portioned cuts to all outlets
• Train and supervise junior kitchen staff in butchery techniques
• Coordinate with Executive Chef/Sous Chef for production needs
• Ensure consistency inpresentation and portioning standards
• Assist in cost control by monitoring yield and product usage

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum2–4 years’ experience in a hotel or large-scale  kitchen.
• Previous experience as aChef de Partie is an added advantage.
• Strong knowledge of kitchen operations and high-volume food production.
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Your team and working environment:

• Tight-knit and team oriented.
• Hard-working, engaging and inclusive.
• Attention to detail and hygiene 
• Well organised and autonomous