Demi Chef de Partie - Butchery
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Key skills for this role
About the Role
We are currently seeking a Demi Chef de Partie - Butchery to join our vibrant team. At Radisson Hotel Group, we are in search of individuals who go beyond the re.
Key Skills for This Role
Responsibilities
- Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in accordance with hotel standards
- Supervises the daily preparation, trimming, deboning, portioning, marinating, and storage of meat, poultry, and seafood
- Ensures consistency in product quality, presentation, and portion control across all hotel outlets, banquets, and special events
- Assists in planning daily production, organizing workflow, and maintaining efficient operations within the butchery section
- Monitors stock levels, places requisitions as required, and ensures proper receiving, storage, labelling, and stock rotation in accordance with HACCP standards
- Supports inventory control initiatives by minimizing waste, maximizing yield, and maintaining accurate records
- Provides guidance, training, and support to Commis Chefs and kitchen team members
- Ensures the highest standards of hygiene, cleanliness, sanitation, and food safety are maintained within the butchery section at all times
- Conducts quality checks on all incoming meat products and reports any quality concerns or discrepancies to the Sous Chef
- Takes responsibility for assigned duties and ensures all work is completed accurately, professionally, and within established timelines
- Maintains all butchery equipment in good working condition and promptly reports maintenance requirements
- Collaborates with all kitchen sections to ensure seamless service delivery and effective communication
Requirements
- Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in accordance with hotel standards
- Supervises the daily preparation, trimming, deboning, portioning, marinating, and storage of meat, poultry, and seafood
- Ensures consistency in product quality, presentation, and portion control
- Monitors stock levels, places requisitions, and ensures proper receiving, storage, labelling, and stock rotation in accordance with HACCP standards
- Provides guidance, training, and support to Commis Chefs and kitchen team members
- Ensures the highest standards of hygiene, cleanliness, sanitation, and food safety are maintained
Full Job Posting
Job Description
- We are currently seeking a Demi Chef de Partie Butchery to join our vibrant team.
- At Radisson Hotel Group, we are in search of individuals who go beyond the resume those with character, skills, talents, and a passion for creating memorable experiences.
Key Responsibilities
- Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in accordance with hotel standards.
- Supervises the daily preparation, trimming, deboning, portioning, marinating, and storage of meat, poultry, and seafood to meet production requirements and quality standards.
- Ensures consistency in product quality, presentation, and portion control across all hotel outlets, banquets, and special events.
- Assists in planning daily production, organizing workflow, and maintaining efficient operations within the butchery section.
- Monitors stock levels, places requisitions as required, and ensures proper receiving, storage, labelling, and stock rotation in accordance with HACCP standards.
- Supports inventory control initiatives by minimizing waste, maximizing yield, and maintaining accurate records of meat usage and production.
- Provides guidance, training, and support to Commis Chefs and kitchen team members to ensure compliance with hotel standards and continuous development.
- Ensures the highest standards of hygiene, cleanliness, sanitation, and food safety are maintained within the butchery section at all times.
- Conducts quality checks on all incoming meat products and reports any quality concerns or discrepancies to the Sous Chef.
- Takes responsibility for assigned duties and ensures all work is completed accurately, professionally, and within established timelines.
- Maintains all butchery equipment in good working condition and promptly reports maintenance requirements.
- Collaborates with all kitchen sections to ensure seamless service delivery and effective communication throughout operations.
Compensation & Benefits
- Competitive salary package AED 2,500
- Service Charge Average AED 700
- Accommodation and transportation provided (Al Khail Gate)
- Duty meals provided
- Medical insurance provided
- Annual leave and biennial flight ticket as per company policy
- Career growth opportunities within the organization
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