• The Chef De Partie - Butchery will be responsible for managing all aspects of the butchery section in the kitchen, ensuring the highest quality standards in meat preparation, handling, and presentation. This role involves collaborating with the culinary team to create menu items, maintaining food safety standards, and overseeing junior kitchen staff.
  
  Key Responsibilities:
  
  - Meat Preparation: Skillfully prepare and butcher various types of meat, ensuring proper cutting and presentation techniques.
  
  - Menu Development: Collaborate with the head chef and culinary team to create innovative meat dishes that align with the restaurant's standards and guest preferences.
  
  - Inventory Management: Monitor and manage inventory levels for meat products, including ordering supplies and minimizing waste.
  
  - Food Safety: Ensure compliance with health and safety regulations, maintaining cleanliness and organization in the butchery area.
  
  - Training & Leadership: Supervise and train junior kitchen staff on proper butchery techniques and food handling practices.
  
  - Quality Control: Conduct regular quality checks on meat and ensure that all prepared dishes meet the restaurant's presentation and taste standards.
  

Qualifications:

• Minimum 3-5 years' experience in butchery.
• At least 1 year experience in UAE.
• Knowledge about HACCP and traceability.
• Ability to work under stress.
• Talented and passionate.
• Ability to communicate clearly and acceptable level of English.