Chef de Partie - Butchery
Dubai, UAE Hotels - Restaurants
Job description
Company Description
SO/ is a coveted collection of hotels, rooted in the world of fashion. Making its stylish debut on the global hotel scene in 2011, SO/ continues to command attention with its avant-garde design and creative approach to the world of luxury.
Job Description
We are seeking a skilled and experienced Chef de Partie specializing in Butchery to join our culinary team at SO/ Uptown Dubai, United Arab Emirates. As a key member of our kitchen staff, you will be responsible for overseeing the butchery section, ensuring the highest quality of meat preparation and contributing to our restaurant's culinary excellence.
· Lead and manage the butchery section, supervising junior staff and coordinating with other kitchen departments
· Execute precise cuts and portioning of all meat, poultry, and game items as per kitchen requirements and menu specifications
· Collaborate with the Executive Chef and Sous Chef to develop innovative meat-based menu items and seasonal offerings
· Ensure consistency, quality, and presentation standards for all meat dishes served
· Implement and maintain strict food safety and hygiene standards, including HACCP procedures
· Manage inventory, monitor stock levels, and control costs in the butchery section
· Train and mentor junior staff in butchery techniques, food safety, and quality control
· Assist in menu planning and recipe development, focusing on meat-centric dishes
· Liaise with suppliers to source high-quality meats and maintain strong vendor relationships
· Participate in kitchen management meetings and contribute to overall kitchen operations
Qualifications
· Culinary qualification from a recognized institution (preferred)
· Current certification in Food Safety and Hygiene
· Proven experience as a Chef de Partie or Demi Chef de Partie, with a strong specialization in butchery
· Extensive knowledge of various meat cuts, preparation techniques, and portioning methods
· Demonstrated leadership skills and ability to manage a team effectively
· Excellent knife skills and meticulous attention to detail
· Strong understanding of health and safety regulations in a professional kitchen environment
· Experience in menu planning and development, with a focus on meat-based dishes
· Proficiency in inventory management and cost control
· Knowledge of various cuisines and international meat preparation techniques
· Ability to work efficiently in a fast-paced environment and handle pressure
· Excellent communication and interpersonal skills
· Fluency in English; knowledge of Arabic or other languages is a plus