Demi Chef de Partie - Butchery
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Key skills for this role
About the Role
Radisson Hotel Group seeks a Demi Chef de Partie - Butchery to support kitchen operations, supervise meat preparation, and ensure quality standards. The role requires proven experience in a busy kitchen, strong culinary skills, and knowledge of food safety.
Key Skills for This Role
Responsibilities
- Support the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently
- Supervise daily preparation, trimming, deboning, portioning, marinating, and storage of meat, poultry, and seafood
- Ensure consistency in product quality, presentation, and portion control across all hotel outlets
- Assist in planning daily production, organizing workflow, and maintaining efficient operations within the butchery section
- Monitor stock levels, place requisitions, and ensure proper receiving, storage, labelling, and stock rotation
- Support inventory control initiatives by minimizing waste and maximizing yield
- Provide guidance, training, and support to Commis Chefs and kitchen team members
- Ensure highest standards of hygiene, cleanliness, sanitation, and food safety
- Conduct quality checks on incoming meat products and report concerns
- Maintain butchery equipment in good working condition
Requirements
- Proven experience in a relevant role in a busy kitchen
- Strong culinary skills and knowledge of food safety and hygiene regulations
- Hands on approach with a can do work style
- Commitment to delivering exceptional guest service with a passion for the hospitality industry
- Ability to find creative solutions taking ownership for duties and tasks assigned
- Personal integrity, with the ability to work in an environment that demands excellence
Full Job Posting
Company Description
- Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries.
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
Qualifications
- Proven experience in a relevant role in a busy kitchen
- Strong culinary skills and knowledge of food safety and hygiene regulations
- Hands on approach with a can do work style.
- Commitment to delivering exceptional guest service with a passion for the hospitality industry.
- Ability to find creative solutions taking ownership for duties and tasks assigned.
- Personal integrity, with the ability to work in an environment that demands excellence.
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