Chef de Partie – Butcher (Luxury Hotel)

About the role

The Chef de Partie – Butcher will lead the butchery section of Raffles Seychelles, ensuring premium quality, precision and hygiene in all meat, poultry and seafood preparations. Working closely with the culinary and purchasing teams, you will support the delivery of exceptional dining experiences that reflect the Raffles brand standards.

Key responsibilities

• Execute precise butchery of meat, poultry and seafood with consistency and attention to detail.
• Manage portioning and yield to optimise cost efficiency and minimise waste.
• Receive, inspect and verify all incoming protein products against quality standards and purchase orders.
• Maintain accurate inventory records, enforce FIFO rotation and ensure full traceability.
• Store, label and handle products in compliance with HACCP and food‑safety regulations.
• Keep the butchery area, equipment and cold storage impeccably clean and organised.
• Collaborate with culinary and purchasing teams to forecast requirements and support smooth operations.
• Prepare specialty cuts and value‑added products for menu development.
• Train and mentor junior colleagues, fostering teamwork and continuous improvement.

Required profile

• Proven experience as a butcher or Chef de Partie in a luxury hotel or high‑end restaurant.
• Strong technical knowledge of meat cuts, fabrication, storage and handling.
• Experience in receiving, quality control and inventory management.
• Solid understanding of HACCP and international food‑safety standards.

Required skills

• Butchery
• Meat cutting
• HACCP compliance
• Inventory management
• Food safety
• Portioning
• Yield management

What we offer

• Competitive compensation package.
• Colleague accommodation with world‑class facilities.
• Meals, uniforms and boat tickets to and from Praslin/Mahé.
• Opportunities for career development within a global luxury hospitality brand.