CHEF DE PARTIE (BUTCHER)
Casuarina HotelsIpoh, Perak, Malaysia3 hari lalu
Penerangan pekerjaanStock Control : Manage the butchery section's inventory, including placing purchase orders for meat and related supplies, monitoring stock levels, and ensuring proper rotation (FIFO - First In, First Out). Supervision & Training : Supervise, train, and guide junior chefs, Commis Chefs, or kitchen assistants assigned to the butchery station, ensuring they adhere to all quality and safety procedures. Documentation : Maintain accurate records of meat received, processed, and issued to other sections. Track and report spoilage and wastage. Communication : Coordinate effectively with other CDP sections, the Sous Chef, and the Executive Chef regarding daily requirements, stock issues, and special functions. Sanitation : Ensure the highest levels of cleanliness, hygiene, and sanitation in the butchery area, all equipment (e.g., band saws, mincers, knives), and storage units (chillers, freezers). Compliance : Strictly adhere to all Food Safety Management System (FSMS), HACCP, and hotel-specific health and safety standards. Equipment Care : Operate all butchery equipment safely and correctly. Report any malfunctions or maintenance needs immediately. Personal Hygiene : Maintain an impeccable standard of personal hygiene and grooming at all times.
Position Summary
The Chef de Partie (Butcher) is responsible for all aspects of meat, poultry, and in some cases, seafood preparation within the hotel kitchen. This role ensures high-quality cuts, proper portion control, minimum waste, and adherence to strict hygiene and safety standards, while also supervising junior staff within the butchery section.
Key Responsibilities
I. Butchery & Production
- Preparation : Skillfully butcher, trim, de-bone, and portion all raw meat, poultry, and specified seafood items according to the hotel's standard recipes, specifications, and daily production needs.
- Quality Control : Inspect all incoming meat and poultry products upon delivery to ensure they meet specified quality, weight, and freshness standards. Reject items that do not meet specifications.
- Yield Management : Work diligently to achieve maximum yield from all products, minimizing waste and ensuring cost-effectiveness.
- Mise en Place : Prepare all items, including marinating, grinding, and tying of roasts, needed for the various kitchen sections (e.g., Hot Kitchen, Banquets, Fine Dining) in a timely manner.
- Innovation : Work with the Sous Chef and Executive Chef to develop new cuts, preparations, and menu items.
II. Operations & Management
III. Hygiene, Safety & Maintenance
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Chef • Ipoh, Perak, Malaysia
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