Chef de Partie – Butcher (Luxury Hotel)

About the role

The Chef de Partie – Butcher will lead the preparation, portioning, storage and quality control of all meat, poultry, seafood, vegetables and fruits for the resort’s culinary operations. Working closely with the Executive Chef and Sous Chef, you will ensure that every product meets the high standards of a luxury hospitality brand.

Key responsibilities

• Receive, inspect and store meat, poultry, seafood and produce according to HACCP and hygiene regulations.
• Prepare and portion cuts of meat, fish and other proteins, maintaining consistency and portion control.
• Manage cold‑storage inventory, conduct regular stock checks and minimise waste.
• Maintain strict food safety and quality standards throughout the kitchen.
• Support the Executive Chef and Sous Chef in menu execution and special banquet preparations.
• Collaborate with the kitchen team to ensure smooth service flow during shifts.

Required profile

• Diploma or certification in Culinary Arts or Butchery (preferred).
• 2–3 years of experience in a luxury hotel or resort kitchen.
• Strong knowledge of meat cuts, seafood handling and vegetable preparation.
• Good understanding of HACCP and international food‑safety standards.
• Physically fit to work in cold environments and handle heavy products.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Knife skills
• Meat cutting and portioning
• Seafood handling
• Vegetable preparation
• Cold‑storage management
• HACCP compliance
• Food safety standards