Position: Chef de Partie - Butcher
Department: Culinary
Reports to : Executive Sous / Executive Chef__________________________________________________________________
PURPOSE OF POSITION
Position Summary:
The Chef de Partie – Butcher is responsible for the efficient operation of the butchery section, ensuring the highest standards of product quality, precision, and hygiene. This role oversees the preparation, portioning, receiving, and inventory control of all meat, poultry, and seafood, supporting the culinary team in delivering exceptional dining experiences in line with Raffles brand standards.
Key Responsibilities:
- Execute precise butchery of meat, poultry, and seafood with consistency and attention to detail
- Ensure optimal portioning and yield management to support cost efficiency and minimize waste
- Receive and inspect all incoming protein products, ensuring they meet quality standards, specifications, and hygiene requirements
- Verify deliveries against purchase orders and report any discrepancies in a timely and professional manner
- Maintain accurate inventory records, ensuring proper stock levels, rotation (FIFO), and traceability at all times
- Ensure all products are correctly stored, labeled, and handled in accordance with HACCP and food safety standards
- Maintain impeccable cleanliness and organization of the butchery area, equipment, and cold storage facilities
- Work closely with the culinary and purchasing teams to forecast requirements and support smooth operations
- Contribute to menu preparation through the preparation of specialty cuts and value-added products
- Uphold Raffles standards of excellence, ensuring consistency, quality, and professionalism in all aspects of the role
- Support training and development of junior colleagues, fostering a culture of teamwork and continuous improvement