Chef de Partie - Butchery

Qualifications

• Experience handling high-volume meat preparation is an advantage.
• · Knowledge of beef, lamb, poultry, pork where applicable, and seafood preparation.
• · Skilled in deboning, trimming, cutting, mincing, and portioning.
• · Knowledge of different meat cuts and portion specifications.
• · Ability to minimize wastage and maximize meat yield.
• · Knowledge of meat quality, storage, and temperature control.
• · Knowledge of HACCP principles and food safety standards.
• · Proper meat labelling, date marking, and FIFO stock rotation.
• · Safe handling of knives and butchery equipment.
• · Maintaining clean and sanitized workstations and storage areas.
• · Managing daily mise en place and preparation schedules.
• · Monitoring stock levels and assisting with inventory.
• · Controlling food costs and wastage.
• · Guiding junior butchers and commis chefs.
• · Coordinating with the Sous Chef and other kitchen sections.
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