Chef de Partie Butchery
4 days ago
Perform precise cuts and portioning of all meat, poultry, and game items as per kitchen requirements.
Prepare meat for specific dishes, using a variety of cutting techniques.
Collaborate with the Chef de Partie and other kitchen staff to develop meat-based menu items.
Ensure consistency and quality of meat in every dish served.
Maintain accurate stock levels and manage inventory, ensuring all products are within date and stored properly.
Ensure that all work is carried out following the highest hygiene and food safety standards.
Implement and maintain HACCP procedures and compliance.
Monitor the quality of meat delivered and ensure that it meets the restaurant's standards.
Address and resolve any issues related to meat quality or preparation.
. Food Preparation and Cooking
Prepare Ingredients: Ensure that all ingredients are prepared before service begins. This includes chopping, marinating, and measuring ingredients as per the recipe specifications.
Cook Dishes: Cook food to order, ensuring that it is done to the chef's standard. This could involve grilling, frying, baking, sautéing, and other cooking techniques.
Station Management: Take responsibility for a specific station (such as grill, fry, pastry, or sauces) and ensure that it runs efficiently throughout the service period.
Maintaining Standards: Prepare food with consistency, attention to detail, and in accordance with recipe standards and portion control. Ensure that dishes are served at the correct temperature and presented attractively.
Stock and Inventory Management
Monitor Inventory: Keep track of supplies for your section, ensuring that the kitchen has all the necessary ingredients and tools available.
Storage and Stock Rotation: Ensure proper storage of ingredients and follow proper stock rotation (FIFO—first in, first out) to minimize waste and maintain quality.
Ordering Ingredients: Depending on the establishment, you may assist in the ordering and stock replenishment process for your section.
Culinary qualification from a recognized institution (preferred).
Certification in Food Safety and Hygiene.
Proven experience as a Demi Chef de Partie or Commis I, with specialization in butchery.
Experience in meat cuts, preparation techniques, and portioning.
Strong understanding of health and safety regulations.
Excellent knife skills and attention to detail.
Ability to work in a fast-paced environment and handle pressure.
Cleaning and Hygiene
Maintain Cleanliness: Ensure that your station is kept clean and organized throughout the shift. Clean equipment, work areas, and utensils regularly.
Adhere to Health and Safety Guidelines: Follow all hygiene and safety regulations to maintain a clean and safe kitchen environment. This includes wearing appropriate kitchen attire, washing hands regularly, and adhering to food safety standards.
Deep Cleaning: At the end of each shift, ensure a thorough cleaning of your section, including utensils, equipment, and work surfaces.
Supervising Junior Kitchen Staff
Guide Commis Chefs: As a more experienced member of the kitchen, you may be tasked with mentoring and training less-experienced kitchen staff (such as Commis Chefs), teaching them how to prepare and cook dishes according to restaurant standards.
Delegate Tasks: Assist in the delegation of tasks within your section, ensuring that junior chefs and kitchen staff are performing their duties effectively and efficiently.
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