Chef de Partie – Butchery

About the role

Join our distinguished culinary team as a Chef de Partie – Butchery at Chedi Katara. You will manage the butchery section in a vibrant, luxury hotel kitchen, ensuring the highest standards of quality and presentation.

Key responsibilities

• Execute daily butchery operations, including selection, preparation, and portioning of meats, poultry, and seafood to luxury‑hotel standards.
• Maintain strict hygiene, food safety, and quality control in handling and storage of all products.
• Collaborate with the Executive Chef and Sous Chefs to deliver menu specifications and support special culinary events.
• Mentor and train junior staff, promoting best practices in butchery techniques and kitchen organization.
• Monitor inventory, assist with ordering, and minimize waste to ensure efficient kitchen operations.

Required profile

• Proven background in a luxury hotel kitchen with a focus on butchery.
• Strong knowledge of meat, poultry, and seafood cuts, handling, and preparation techniques.
• Excellent understanding of HACCP and food safety regulations.
• Attention to detail and commitment to high standards of quality and presentation.

Required skills

• Meat, poultry, and seafood cutting techniques.
• HACCP and food safety compliance.

What we offer

• Competitive salary and service charge allocation.
• Opportunities for career progression within a world‑class hotel group.
• Staff meals, uniform, and laundry service.
• Employee wellness programs and onsite recreational facilities.
• A supportive, team‑driven work culture in a stunning luxury environment.