The Chef de Partie Butchery is responsible for overseeing the preparation and butchering of meats ensuring that all cuts are processed and stored in accordance with the highest culinary standards. This role ensures the proper handling cutting and storage of all meat products used in the hotel kitchen.

Key Responsibilities:

• Handle prepare and butcher meats (beef poultry lamb etc.) according to hotel specifications and recipes.

• Ensure all meats are cut to standard portions and stored in proper conditions to maintain freshness.

• Maintain cleanliness and safety standards in the butchery section including sanitation of tools and equipment.

• Work closely with the Sous Chef and Executive Chef to manage inventory track orders and reduce waste.

• Follow HACCP guidelines for food safety and hygiene. ...