Chef de Partie - Butcher

The Chef de Partie (CDP) – Butcher is responsible for the preparation, portioning, storage, receiving, and quality control of all meat, poultry, seafood, vegetables, fruits, and related products for the resort’s culinary operations. The role ensures compliance with luxury hospitality standards, HACCP procedures, hygiene regulations, and cost-control measures while supporting the Executive Chef and Sous Chef in delivering exceptional dining experiences.

• Diploma or certification in Culinary Arts or Butchery preferred.
• Minimum 2–3 years’ experience in a luxury hotel or resort kitchen environment.
• Strong knowledge of meat cuts, seafood handling, vegetable preparation, and cold storage management.
• Good understanding of HACCP and international food safety standards.
• Excellent knife skills and product handling techniques.
• Ability to work in a fast-paced luxury hospitality environment.
• Strong teamwork, communication, and organizational skills.
• Flexible to work shifts, weekends, and public holidays.
• Physically fit to work in cold environments and handle heavy products.