CHEF DE PARTIE- BUTCHERY

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We are seeking a skilled and detail-oriented Chef de Partie - Butchery to join our culinary team in Mumbai, India. As a key member of our kitchen staff, you will be responsible for managing the preparation, cutting, and presentation of all meat and poultry items, ensuring the highest standards of quality and hygiene.

• Execute precise cuts and portioning of all meat, poultry, and game items according to kitchen requirements and menu specifications.
• Prepare meat for specific dishes using a variety of cutting techniques, with a focus on both local and international cuisines.
• Collaborate with the Sous Chef and other kitchen staff to develop innovative meat-based menu items.
• Ensure consistency and quality of meat in every dish served, maintaining our high standards of culinary excellence.
• Manage accurate stock levels and inventory, ensuring all products are within date and stored properly.
• Keep detailed records of meat inventory and advise on reordering requirements.
• Implement and maintain HACCP procedures and compliance, adhering to the highest food safety standards.
• Monitor the quality of meat delivered and ensure it meets our restaurant's exacting standards.
• Address and resolve any issues related to meat quality or preparation promptly and efficiently.
• Train and mentor junior kitchen staff in proper butchery techniques and meat handling procedures.

• Culinary qualification from a recognized institution (preferred)
• Certification in Food Safety and Hygiene
• Proven experience as a Chef de Partie, with specialization in butchery
• In-depth knowledge of meat cuts, preparation techniques, and portioning, including both local and international styles
• Strong understanding of health and safety regulations in food service
• Excellent knife skills and meticulous attention to detail
• Ability to work efficiently in a fast-paced environment and handle pressure
• Strong organizational and time-management skills
• Familiarity with Indian cuisine and traditional meat preparation techniques
• Knowledge of local and international meat cuts and preparations
• Effective communication skills and ability to work collaboratively in a team
• Adaptability to changing menu requirements and seasonal ingredients
• Commitment to maintaining the highest standards of food quality and presentation