About the Role

Hilton is seeking a Butcher Chef De Partie to join its team in Jeddah, Makkah, Saudi Arabia. This full-time role involves managing all butchery operations within the kitchen, ensuring that meat, poultry, and seafood products are processed according to established specifications and production requirements. The Butcher Chef De Partie plays a critical role in maintaining product quality, minimizing waste, and ensuring compliance with operational and food safety standards across all kitchen sections.

Key Responsibilities

• Prepare, trim, cut, debone, portion, and process all meat, poultry, and seafood in adherence to hotel specifications.
• Ensure all prepared products consistently meet Hilton's quality and presentation standards.
• Prepare specialty cuts tailored for both Arabic and International cuisine requirements.
• Marinate and prepare meat products according to approved recipes and production schedules.
• Monitor the quality of incoming meat, poultry, and seafood deliveries.
• Coordinate daily production requirements effectively with all kitchen outlets.
• Monitor inventory levels and promptly report any shortages to the Sous Chef or Executive Chef.
• Train and support junior kitchen staff in proper butchery techniques and best practices.
• Report maintenance issues and equipment malfunctions without delay.
• Perform additional duties as assigned by the Executive Chef.

Product Management and Compliance

• Store all products correctly, strictly following temperature control and food safety procedures.
• Apply First-In, First-Out (FIFO) principles and proper stock rotation practices to minimize waste.
• Minimize waste while maximizing product yield and ensuring cost efficiency.
• Maintain accurate labeling, expiration dates, and traceability records for all products.
• Ensure butchery equipment is consistently maintained, sanitized, and used safely.
• Maintain a clean, organized, and hygienic butchery area at all times.
• Adhere strictly to HACCP standards and all relevant food safety regulations.
• Assist in regular stock-taking and inventory control processes.

Required Qualifications and Experience

• A minimum of 5–7 years of professional butchery experience in luxury hotels or high-end hospitality establishments.
• At least 2 years of experience in a supervisory butcher position or an equivalent role.
• Demonstrated experience in banquet, all-day dining, and à la carte operations.
• Previous experience with Hilton or another international luxury hotel brand is highly preferred.

Essential Skills and Knowledge

• Extensive experience with Arabic and International meat specifications and specialty cuts.
• Strong knowledge of poultry, seafood, lamb, beef, and veal processing techniques.
• Proficiency in applying food safety regulations and HACCP standards.
• Ability to manage inventory, control waste, and ensure cost efficiency.

Work Context

This is a full-time position based in Jeddah, Makkah, Saudi Arabia. The role requires close collaboration with all kitchen sections to ensure the timely availability of properly prepared products, contributing to the overall efficiency and quality of kitchen operations.