Job Responsibilities:

• Prepare, cut, and portion meat according to the specific requirements of the recipes.
• Maintain a high standard of food quality and presentation in line with the fine-dining standards.
• Ensure proper storage and handling of meat products to maintain freshness and prevent contamination.
• Collaborate with the culinary team to create new dishes and menus that incorporate the butchered meats.
• Adhere to all food safety and sanitation regulations to maintain a clean and safe working environment.
• Train and supervise junior kitchen staff in meat preparation techniques.

Skills

Essential Qualifications:

• Proven experience as a Butcher or Butcher Chef de Partie (CDP) in a fine-dining establishment.
• Knowledge of various butchery techniques and the ability to work with different cuts of meat.
• Understanding of food safety regulations and best practices in meat handling.
• Strong attention to detail and the ability to work efficiently in a high-pressure kitchen environment.
• Excellent communication and teamwork skills to collaborate effectively with kitchen staff.

Desired Experience:

Minimum of 10 years and maximum of 18 years of experience as a Butcher or Butcher CDP in fine-dining environments.