Demi Chef de Partie - Butchery

Company information

Role overview

Responsibilities

• Assist the Chef de Partie and Butcher with daily butchery operations.
• Receive, inspect, and store meat, poultry, and related products.
• Clean, trim, debone, cut, portion, and prepare meat to specifications.
• Maintain portion sizes and minimize product waste.
• Prepare meat for restaurants, banquets, and other culinary outlets.
• Label, date, wrap, and store products correctly.
• Maintain temperature controls and follow FIFO stock rotation.
• Clean and sanitize knives, equipment, workstations, refrigerators, and storage areas.
• Follow HACCP, food-safety, hygiene, and occupational-health standards.
• Monitor stock and report shortages, quality issues, or damaged products.
• Assist with inventory counts and product-handling records.
• Use tools safely and support the culinary team during busy service periods.

Experience and skills

• Culinary qualification or relevant vocational training.
• At least 1 to 2 years of relevant work experience in a butchery operation.
• Knowledge of basic meat fabrication, trimming, cutting, and portioning techniques.
• Knowledge of food hygiene and safe meat-handling practices.
• Ability to work in a chilled environment and stand for extended periods.
• Physical fitness to handle meat products and butchery equipment safely.
• Good teamwork, communication, and time-management skills.