Chef de partie - Butcher at Holiday Inn & Suites Science Park

at  Holiday Inn

ABOUT US

Travel is a journey. We help make it a joy.
Starting with a warm, inviting welcome for all guests, whether traveling on business or for fun, enjoying a quick night, or relaxing for the week. We thrive on making our guests stays brighter, helping them create memories that will last a lifetime. Irresistible smiles are our specialty. We should know, we’ve been on our journey since 1952. So, if you can help us spread the joy of travel to all, we’d love to give you a warm welcome to the Holiday Inn® family.
Holiday Inn & Suites Dubai Science Park is looking for a dedicated Chef de Partie - Butcher to join their extraordinary culinary team! Ideally located in the heart of Dubai Science Park, in the most sought-after residential area of Dubai. Minutes away from mega malls, magnificent Jumeirah Beaches, world’s leading tourist attractions and Parks, auto drome and over 5 championship golf courses. The newly opened Holiday Inn & Suites at Dubai Science Park includes 240 hotel rooms and suites and 84 one-bedroom apartments, anchor F&B offerings and an extensive 1026sqm cutting-edge meeting and events facilities.

WHAT WE NEED FROM YOU

Ideally, you’ll have some or all of the following competencies and experience we’re looking for:

• Completion of a degree or certificate in culinary arts
• Minimum 2 years of experience in butchery
• Problem-solving and training abilities.
• High level of written and verbal English

• Selects suppliers and purchase meats
• Cuts meats to correct portion size
• Properly wraps meats and fish to preserve and protect the product.
• Complete opening and closing duties and checklists.
• Follow procedures to (1) ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws, (2) order and/or requisition supplies, inventory, etc. in a timely and efficient manner, and (3) minimize waste and maintain controls to attain forecasted food cost.
• Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.
• Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.
• Maintains high standards of personal hygien