Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
  
• Minimum 2–4 years’ experience in a hotel or large-scale kitchen.
  
• Previous experience as a Chef de Partie is an added advantage.
  
• Strong knowledge of kitchen operations and high-volume food production.
  

• Oversee daily operations of the butchery section within the kitchen
  
• Prepare, cut, portion, and store meats according to hotel standards
  
• Ensure quality control and proper handling of all meat products
  
• Maintain hygiene, food safety, and sanitation in line with regulations
  
• Manage stock rotation, ordering, and minimize waste
  
• Support menu preparation by providing correctly portioned cuts to all outlets
  
• Train and supervise junior kitchen staff in butchery techniques
  
• Coordinate with Executive Chef/Sous Chef for production needs
  
• Ensure consistency in presentation and portioning standards
  
• Assist in cost control by monitoring yield and product usage