Summary
Palazzo Versace Dubai is hiring a Demi Chef de Partie for its Butchery section in Dubai. The role includes preparing, trimming, cutting and portioning meat and poultry, preparing mise en place, and maintaining product quality, storage and temperature controls. The successful candidate will follow hygiene, sanitation and HACCP procedures, use butchery equipment safely, and help minimize waste. At least 2 years of relevant experience is required, including experience in a dedicated butchery section; culinary training is preferred.
The posting
As published on palazzoversace.ae. Pulled from the employer's site and shown as they wrote it.
Key Responsibilities:
Assist the team with the daily operation of the Butchery section.
Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards.
Ensure all products are prepared according to required specifications, portion sizes, and quality standards.
Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements.
Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products.
Follow FIFO procedures and monitor the freshness and quality of products.
Maintain high standards of hygiene, cleanliness, and organization within the Butchery section.
Follow HACCP, food safety, and sanitation procedures at all times.
Ensure knives, machinery, and butchery equipment are operated safely and correctly.
Minimize product wastage through proper trimming, portioning, and storage practices.
Candidate Requirements:
Minimum 2 years of experience in a similar butchery or culinary position, preferably within a 5-star luxury hotel or high-end restaurant.
Previous experience in a dedicated Butchery section is required.
Good knowledge of meat and poultry preparation, trimming, cutting, portioning, and storage.
Knowledge of different cuts of meat and appropriate preparation methods.
Good understanding of food safety, hygiene, and HACCP standards.
Ability to use knives and butchery equipment safely and efficiently.
Good attention to detail and commitment to product quality.
Ability to work effectively in a fast-paced kitchen environment.
Good teamwork and communication skills.
Culinary qualification or relevant professional training is preferred.
Flexibility to work shifts, weekends, and public holidays.