Chef de Partie - Butchery
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About the Role
Elevate your culinary career as a Chef de Partie specializing in butchery at Rixos Premium Qetaifan Island North. This role demands expertise in preparing high-quality meat and poultry cuts while adhering to strict hygiene and safety standards.
Key Skills for This Role
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Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure.
With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.
Chef de Partie - Butchery
- Primarily responsible for preparing high-quality meat and poultry cuts while maintaining strict hygiene, food safety, and kitchen sanitation standards as per health and safety regulations.
- Assist in the preparation of meats, poultry, and seafood including trimming, portioning, marinating, and mise en place according to standards set by the Chef de Partie or Sous Chef.
- Execute butchery tasks with precision, ensuring proper cuts, quality control, and minimal wastage.
- Support the management of the butchery section, ensuring smooth daily operations and readiness for kitchen service.
- Coordinate with other kitchen sections to ensure timely supply of prepared meats and ingredients.
- Maintain effective communication and teamwork within the kitchen to support operational efficiency.
- Adhere strictly to hygiene, food safety, storage, labeling, and sanitation standards in all butchery practices.
Qualifications
- Minimum of High school education or a degree in Culinary
- Minimum 2 years of relevant experience in a similar capacity
- Previous experience in French cuisine
- Oral proficiency in English language
- Good reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
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