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Chef De Partie-Butchery - DoubleTree by Hilton Resort & Spa Marjan Island

Hilton · Ras Al Khaimah🇦🇪

Job description

Exceptional Hospitality Starts with You

Picture yourself playing a key role behind the scenes in creating exceptional dining experiences. As a Chef de Partie - Butchery, you'll be responsible for preparing, portioning, and maintaining the quality of meats, poultry, and seafood to the highest standards. By working closely with the culinary team, you'll ensure consistency, food safety, and operational excellence while contributing to outstanding dishes that reflect the quality and excellence of Hilton hospitality.

Here's what you'll do during a typical day:

  • Master your craft: Prepare, cut, trim, portion, and store meats, poultry, and seafood according to Hilton quality and presentation standards.
  • Ensure quality from the start: Inspect raw ingredients for freshness and quality, ensuring products meet operational and food safety requirements before preparation.
  • Maintain food safety and hygiene standards: Follow all HACCP, sanitation, and food handling procedures to ensure a safe, clean, and compliant working environment.
  • Work as one team: Collaborate closely with the Executive Chef, Sous Chefs, and kitchen team to support smooth operations and timely food production.
  • Stay organized and efficient: Monitor stock levels, control waste, maintain proper storage practices, and ensure your butchery section is fully prepared for service.
  • Drive consistency and cost control: Ensure accurate portioning, maximize yield, and support inventory management to maintain quality while minimizing food costs.
  • Support culinary excellence: Assist in preparing products for various outlets and events, helping to deliver exceptional dining experiences for our guests.
  • Represent our brand: Uphold Hilton's culinary, grooming, and professional standards while demonstrating a commitment to quality, teamwork, and hospitality excellence.

Requirements

Employer-listed

  • What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every Team Member: A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact. In addition, this role requires the following minimum qualifications: Diploma in Culinary Arts, Professional Cookery, Butchery, or a related field preferred. Previous experience as a Demi Chef de Partie, Chef de Partie - Butchery, or a similar role in a hotel, resort, or high-volume food production environment. Strong knowledge of meat fabrication, portioning, trimming techniques, and the preparation of various cuts of meat, poultry, and seafood. Sound understanding of food safety, hygiene, HACCP principles, and proper storage procedures for raw food products. Ability to maintain quality, consistency, and yield standards while minimizing waste and controlling food costs. Good command of English; additional languages are an advantage. Strong organizational skills with the ability to prioritize tasks and perform efficiently in a fast-paced kitchen environment. Excellent teamwork and communication skills, with the ability to collaborate effectively with culinary and stewarding teams. A passion for culinary excellence and a commitment to delivering high-quality products that contribute to exceptional guest experiences. Ability to train and support junior team members while maintaining Hilton's standards of quality, safety, and professionalism. Flexibility to work various shifts and contribute positively within a multicultural team environment.

Skills

Extracted from employer listing

  • Strong knowledge of meat fabrication, portioning, trimming techniques, and the preparation of various cuts of meat, poultry, and seafood.
  • Sound understanding of food safety, hygiene, HACCP principles, and proper storage procedures for raw food products.
  • Ability to maintain quality, consistency, and yield standards while minimizing waste and controlling food costs.
  • Good command of English; additional languages are an advantage.
  • Strong organizational skills with the ability to prioritize tasks and perform efficiently in a fast-paced kitchen environment.
  • Excellent teamwork and communication skills, with the ability to collaborate effectively with culinary and stewarding teams.
  • Flexibility to work various shifts and contribute positively within a multicultural team environment.

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