The Chef de Partie – Butcher is responsible for the efficient operation of the butchery section ensuring the highest standards of product quality and hygiene
Job Summary
The Chef de Partie – Butcher is responsible for the efficient operation of the butchery section ensuring the highest standards of product quality and hygiene.
This role oversees the preparation, portioning, receiving, and inventory control of all meat, poultry, and seafood to support exceptional dining experiences.
Raffles Seychelles offers excellent career development opportunities along with colleague accommodation, meals, and transportation benefits.
Matching Summary
The Chef de Partie – Butcher is responsible for the efficient operation of the butchery section ensuring the highest standards of product quality and hygiene.
Skills & Requirements
Must-have
Proven butchery experience in luxury hotel
Knowledge of meat cuts and fabrication
HACCP and international food safety standards
Inventory management and FIFO rotation
Quality control for incoming protein products
Nice-to-have
Training and development of junior colleagues
Menu preparation and specialty cuts
Value-added product creation
Teamwork in fast-paced environment
Continuous improvement culture
Key Requirements
Experience as a Butcher or Chef de Partie in luxury hotel
Strong technical knowledge of meat cuts and handling
Solid understanding of HACCP and food safety standards