Chef de Partie - Butchery

Role Overview

Chef de Partie - Butchery at Anantara Mina Al Arab Ras Al Khaimah Resort, a global luxury hotel and resort brand rooted in Thai culture. The role is based at Anantara Mina Al Arab Ras Al Khaimah Resort in Ras Al Khaimah, UAE.

Company Overview

Anantara Hotels & Resorts is a global luxury hotel and resort brand founded in 2001 in Thailand, rooted in Thai culture with an intrinsic sense of authentic hospitality. The brand has expanded across the world, welcoming guests in captivating locales from pristine beaches and private islands to ancient sites and vibrant metropolises. Anantara Mina Al Arab Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary in Ras Al Khaimah, the northernmost emirate of the UAE, located 45 minutes from Dubai.

Role Purpose

To lead meat preparation and butchery operations in the hotel kitchen, ensuring expert sourcing, proper handling, and preparation of all meat products in line with F&B offerings and menu specifications while maintaining the highest standards of hygiene, food safety, and cost control.

Key Responsibilities

Sourcing and Expertise

• Identify and source the best meat products in line with the F&B offerings of the hotel.
• Demonstrate expert knowledge of beef, lamb, poultry, pork where applicable, and seafood preparation.

Preparation and Processing

• Properly store and prepare all meat items for hotel outlets as per menu specifications laid down by the chef.
• Execute deboning, trimming, cutting, mincing, and portioning to specification.
• Manage daily mise en place and preparation schedules.
• Minimize wastage and maximize meat yield.

Hygiene and Safety

• Maintain the highest standards of hygiene and cleanliness at all times in the butchery area.
• Keep workstations and storage areas clean and sanitized.
• Ensure everyone follows personal hygiene and grooming standards, fire safety rules, and health and safety rules.
• Apply knowledge of HACCP principles and food safety standards.
• Demonstrate safe handling of knives and butchery equipment.
• Ensure proper meat labelling, date marking, and FIFO stock rotation.

Quality and Storage Control

• Apply knowledge of meat quality, storage, and temperature control.
• Monitor stock levels and assist with inventory.

Cost and Resource Management

• Control food costs and wastage.
• Manage asset management of all hotel property and facilities.

Team Leadership and Coordination

• Guide junior butchers and commis chefs.
• Coordinate with the Sous Chef and other kitchen sections.

Qualifications & Experience

• Experience handling high-volume meat preparation is an advantage.
• Knowledge of different meat cuts and portion specifications.

Skills & Competencies

• Skilled in deboning, trimming, cutting, mincing, and portioning.
• Knowledge of beef, lamb, poultry, pork where applicable, and seafood preparation.
• Ability to minimize wastage and maximize meat yield.
• Knowledge of meat quality, storage, and temperature control.
• Knowledge of HACCP principles and food safety standards.
• Proper meat labelling, date marking, and FIFO stock rotation.
• Safe handling of knives and butchery equipment.
• Maintaining clean and sanitized workstations and storage areas.