Demi Chef de Partie – Butchery

Responsibilities

• Assist the Chef de Partie in managing all butchery operations
• Prepare, cut, trim, and portion meat, poultry, and fish to precise specifications
• Ensure all meat products are stored, labeled, and rotated properly following HACCP and food safety standards
• Maintain cleanliness and organization of the butchery area at all times
• Support kitchen sections with high-quality meat products and ensure timely supply during service
• Control wastage and monitor product quality
• Adhere to hotel and kitchen policies regarding hygiene, safety, and food handling

Requirements

• Minimum 2–3 years of experience in butchery
• Experience within a hotel or fine-dining kitchen preferred
• Strong knowledge of different meat cuts, portion control, and storage standards
• Understanding of international and local meat preparation techniques
• Attention to detail, organization, and consistency under pressure
• Team player with a positive and professional attitude

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries.