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 1,500 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 currently seeking a Demi Chef de Partie - Butchery to join our vibrant team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

Responsibilities

Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in accordance with hotel standards.; Supervises the daily preparation, trimming, deboning, portioning, marinating, and storage of meat, poultry, and seafood to meet production requirements and quality standards.; Ensures consistency in product quality, presentation, and portion control across all hotel outlets, banquets, and special events.; Assists in planning daily production, organizing workflow, and maintaining efficient operations within the butchery section.; Monitors stock levels, places requisitions as required, and ensures proper receiving, storage, labelling, and stock rotation in accordance with HACCP standards.; Supports inventory control initiatives by minimizing waste, maximizing yield, and maintaining accurate records of meat usage and production.; Provides guidance, training, and support to Commis Chefs and kitchen team members to ensure compliance with hotel standards and continuous development.; Ensures the highest standards of hygiene, cleanliness, sanitation, and food safety are maintained within the butchery section at all times.; Conducts quality checks on all incoming meat products and reports any quality concerns or discrepancies to the Sous Chef.; Takes responsibility for assigned duties and ensures all work is completed accurately, professionally, and within established timelines.; Maintains all butchery equipment in good working condition and promptly reports maintenance requirements.; Collaborates with all kitchen sections to ensure seamless service delivery and effective communication throughout operations.; Delivers departmental objectives by supporting productivity, cost control, and operational efficiency initiatives.; Builds and maintains positive working relationships while promoting the company's culture and values.; Ensures adherence to all company policies, food safety regulations, health and safety legislation, and due diligence requirements, ensuring readiness for internal and external audits.; Actively participates in training initiatives and continuously develops technical skills, product knowledge, and leadership capabilities.

Requirements

Proven experience in a relevant role in a busy kitchen; Strong culinary skills and knowledge of food safety and hygiene regulations; Hands-on approach with a can-do work style.; Commitment to delivering exceptional guest service with a passion for the hospitality industry.; Ability to find creative solutions taking ownership for duties and tasks assigned.; Personal integrity, with the ability to work in an environment that demands excellence.

Benefits

Competitive salary package - AED 2,500; Service Charge Average - AED 700; Accommodation and transportation provided (Al Khail Gate); Duty meals provided; Medical insurance provided; Annual leave and biennial flight ticket as per company policy; Career growth opportunities within the organization