Demi Chef de Partie – Butchery

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

We are seeking a skilled and passionate Demi Chef de Partie – Butchery to join our culinary team. The ideal candidate will have solid experience in meat and poultry preparation, portioning, and handling according to international standards.

Responsibilities

Assist the Chef de Partie in managing all butchery operations.; Prepare, cut, trim, and portion meat, poultry, and fish to precise specifications.; Ensure all meat products are stored, labeled, and rotated properly following HACCP and food safety standards.; Maintain cleanliness and organization of the butchery area at all times.; Support kitchen sections with high-quality meat products and ensure timely supply during service.; Control wastage and monitor product quality.; Adhere to hotel and kitchen policies regarding hygiene, safety, and food handling.

Requirements

Minimum 2–3 years of experience in butchery, ideally within a hotel or fine-dining kitchen.; Strong knowledge of different meat cuts, portion control, and storage standards.; Understanding of international and local meat preparation techniques .; Attention to detail, organization, and consistency under pressure.; Team player with a positive and professional attitude.