Chef de Partie (Butcher) | Kempinski Hotel
Job Description
The job of Chef de Partie Butcher is executed satisfactorily when:
– Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.
– Communication is done politely and displays courtesy to guests and internal customers.
– Effective employee working relationships are established and maintained.
– Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
– HACCP is implemented and practiced.
