Offers “Accor”

New Accor

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

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