Demi Chef de Partie - Butchery

Responsibilities

• Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently
• Supervises the daily preparation, trimming, deboning, portioning, marinating, and storage of meat, poultry, and seafood
• Ensures consistency in product quality, presentation, and portion control across all hotel outlets
• Monitors stock levels, places requisitions, and ensures proper receiving, storage, and stock rotation according to HACCP standards
• Supports inventory control by minimizing waste and maximizing yield
• Provides guidance and training to Commis Chefs and kitchen team members
• Maintains highest standards of hygiene, cleanliness, and food safety
• Conducts quality checks on incoming meat products
• Maintains butchery equipment in good working condition

Requirements

• Proven experience in a relevant role in a busy kitchen
• Strong culinary skills
• Knowledge of food safety and hygiene regulations
• Hands-on approach with a can-do work style
• Commitment to exceptional guest service
• Ability to find creative solutions and take ownership of tasks

Benefits

• Competitive salary package
• Service Charge Average
• Accommodation and transportation provided
• Duty meals provided
• Medical insurance provided
• Annual leave and biennial flight ticket
• Career growth opportunities
• Exclusive global hotel rates for employees and family

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries.