Demi Chef de Partie (Butchery)

Key Responsibilities

• Assist the team with the daily operation of the Butchery section.
• Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards.
• Ensure all products are prepared according to required specifications, portion sizes, and quality standards.
• Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements.
• Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products.
• Follow FIFO procedures and monitor the freshness and quality of products.
• Maintain high standards of hygiene, cleanliness, and organization within the Butchery section.
• Follow HACCP, food safety, and sanitation procedures at all times.
• Ensure knives, machinery, and butchery equipment are operated safely and correctly.
• Minimize product wastage through proper trimming, portioning, and storage practices.