Chef de Partie Butchery

Roles and responsibilities

Prepare high-quality meat, poultry, and seafood cuts with precision.
Maintain exceptional standards of food preparation, presentation, and hygiene.
Collaborate with the culinary team to support menu development and operations.
Oversee inventory management and minimize wastage through efficient practices.
Train and guide junior team members to build a skilled and motivated workforce.
A diploma or degree in Culinary Arts or a related field (preferred).
At least 2-3 years of experience in a butchery role, ideally within a luxury hotel or fine-dining environment.
Expert knowledge of meat, poultry, and seafood cuts, preparation techniques, and storage methods.
Strong knife skills and attention to detail in all aspects of butchery.
Familiarity with food safety standards (HACCP certification is a plus).
Excellent communication and teamwork skills.
Ability to work under pressure in a fast-paced environment.
A passion for delivering culinary excellence and exceeding guest expectations.
1. Managing a Specific Station:
A Chef de Partie is responsible for one specific section of the kitchen, such as the grill, pastry, sauce, or vegetable section. They ensure that everything within their area runs smoothly and efficiently.
Supervising commis chefs and other junior staff in their section, delegating tasks, and providing guidance as necessary.
Ensuring that all ingredients and equipment for their station are prepared and ready for service, including organizing mise en place (prep work) and checking stock levels.
2. Cooking and Food Preparation:
Cooking dishes to order, ensuring that they are prepared according to recipe standards and meet the restaurant's quality guidelines for taste and presentation.
Monitoring cooking times and ensuring that dishes are delivered promptly and at the correct temperature.
Plating dishes beautifully to ensure that the presentation matches the restaurant’s standards.
Preparing ingredients (e.g., chopping, marinating, or assembling components) for their section and sometimes assisting in preparing dishes for other sections if needed.

Desired candidate profile

Inventory and Stock Management:
Keeping track of inventory levels in their section and assisting with stock ordering or reporting shortages to the Sous Chef or Head Chef.
Ensuring efficient stock rotation by using older items first and preventing waste.
Assisting During Service:
Managing the section during service, cooking and preparing orders as they come in, ensuring that the kitchen runs efficiently even during peak hours.
Handling special requests or modifications to dishes as needed (e.g., dietary restrictions, allergies).
Communicating effectively with the expediting team (front-of-house staff or the Sous Chef) to ensure smooth order timing and that orders are completed correctly.
Skills and Qualities Required:
Culinary Knowledge: A solid understanding of cooking techniques, ingredient pairings, and kitchen operations.
Leadership and Supervision: Ability to manage and direct a team of junior chefs or commis chefs effectively, offering guidance and support as needed.
Organization: Strong organizational skills are essential to keep the station running efficiently during busy service hours.
Attention to Detail: Ensuring that every dish is prepared to the restaurant’s high standards, paying close attention to presentation, flavor, and consistency.
Time Management: The ability to work under pressure, prioritize tasks, and meet deadlines, particularly during peak service times.
Physical Stamina: The role requires long hours, standing for long periods, and sometimes lifting heavy items, so physical endurance is important.
Communication: Clear communication with the rest of the kitchen and front-of-house team to ensure that orders are prepared and delivered promptly and correctly.
Problem-Solving: The ability to think on your feet and resolve issues, such as cooking errors, missing ingredients, or unexpected changes in orders.