Job Description

Job Summary:

The Chef de Partie (Butchery) is responsible for managing the butchery section of the kitchen, ensuring the highest quality of meat preparation. This includes breaking down whole animals, portioning cuts for service, ensuring proper storage, and maintaining hygiene and safety standards.

Key Responsibilities:

Break down and portion whole animals (beef, lamb, poultry, fish, etc.) Ensure all meat is cut, trimmed, and prepared according to menu specifications Maintain inventory levels and order meat supplies as needed Ensure all products are stored and labeled properly Uphold strict food hygiene and safety standards Minimize waste and manage yield Collaborate with other kitchen sections to ensure smooth service Train junior kitchen staff on butchery techniques and safety Stay updated on industry trends and meat handling practices

Required Skills & Qualifications:

Proven experience in a similar role, ideally in a high-volume or fine dining environment Strong butchery skills (poultry, red meat, game, fish) In-depth knowledge of meat cuts, aging, marinating, and portioning Familiarity with HACCP and food safety regulations Attention to detail and knife skills Ability to work under pressure and maintain high standards Culinary qualification or formal training is a plus

Working Conditions:

Physically demanding (lifting heavy cuts of meat, standing for long periods) Cold storage environments (meat rooms) Fast-paced kitchen setting

Career Path:

From Chef de Partie (Butchery), progression could lead to:

Sous Chef Head Chef Executive Chef Specialty Butchery Consultant or Trainer
Job Types: Full-time, Permanent