Chef de Partie - Butchery

Job Location:
Anantara Mina Al Arab Ras Al Khaimah Resort


Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.
Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.
Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm, yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.
Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.
· To be an expert in the identification and sourcing of the best meat products in line with the F&B offerings of the hotel.
· To properly store and prepare all meat items for hotel outlets as per menu specifications laid down by the chef.
· To maintain the highest standards of hygiene and cleanliness at all times in the area of work. This is particularly important in the Butchery.
· To ensure that everyone follows personal hygiene and grooming standards, fire safety rules and health & safety rules.
· To be responsible for asset management of all hotel property and facilities.
Qualifications:
Experience handling high-volume meat preparation is an advantage.
· Knowledge of beef, lamb, poultry, pork where applicable, and seafood preparation.
· Skilled in deboning, trimming, cutting, mincing, and portioning.
· Knowledge of different meat cuts and portion specifications.
· Ability to minimize wastage and maximize meat yield.
· Knowledge of meat quality, storage, and temperature control.
· Knowledge of HACCP principles and food safety standards.
· Proper meat labelling, date marking, and FIFO stock rotation.
· Safe handling of knives and butchery equipment.
· Maintaining clean and sanitized workstations and storage areas.
· Managing daily mise en place and preparation schedules.
· Monitoring stock levels and assisting with inventory.
· Controlling food costs and wastage.
· Guiding junior butchers and commis chefs.
· Coordinating with the Sous Chef and other kitchen sections.
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