About this role
We're looking for an experienced Chef de Partie – Butcher to join our culinary team in Phu Quoc, Vietnam. In this specialized role, you will oversee all meat preparation and butchery operations, ensuring the highest standards of quality, safety, and efficiency. You will work collaboratively with our kitchen leadership to deliver exceptional culinary experiences while maintaining strict food safety protocols and cost management objectives.
Execute precise meat cutting, fabrication, and portioning techniques according to established culinary standards and menu specificationsMaintain comprehensive knowledge of meat quality, grading systems, and sourcing practices to ensure optimal ingredient selectionManage inventory of meat products, including receiving, storage, and rotation procedures in compliance with food safety regulationsSupervise and train junior butchery staff, providing guidance on proper techniques, safety protocols, and performance expectationsMaintain and sharpen all butchery equipment and tools, ensuring they meet safety and operational standardsCollaborate with executive chefs and sous chefs to develop menu items and customize meat preparations for special events or dietary requirementsMonitor and control food costs through efficient utilization of meat products and waste minimization strategiesEnsure all work areas maintain the highest standards of cleanliness and organizationConduct regular quality checks on meat products and communicate any concerns to managementMaintain detailed records of inventory, usage, and supplier information Minimum 5 years of professional butchery experience in a high-volume or fine dining culinary environmentAdvanced proficiency in meat cutting, fabrication, and preparation techniquesComprehensive knowledge of meat types, grades, quality indicators, and culinary applicationsStrong understanding of food safety, sanitation, and hygiene standards (HACCP certification preferred)Proven experience in inventory management and cost controlDemonstrated leadership and team training capabilitiesExcellent knife skills and proficiency with butchery equipmentAbility to work efficiently in a fast-paced kitchen environment while maintaining attention to detailStrong organizational and time management skillsKnowledge of international meat preparations and culinary traditions (preferred)Experience in supplier relationship management and menu development input (preferred)Ability to communicate effectively with kitchen staff and managementPhysical capability to perform repetitive cutting motions and lift heavy items regularly The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.The ability to challenge the norm and work in an environment that is both creative and rewarding.Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.A competitive package and plenty of development opportunities.