Demi Chef de Partie – Butchery

About the role

Radisson Hotel Group is looking for a skilled Demi Chef de Partie in Butchery to join its culinary team in Riyadh. The ideal candidate has solid experience preparing, portioning and handling meat and poultry according to international standards.

Key responsibilities

• Assist the Chef de Partie in managing all butchery operations.
• Prepare, cut, trim and portion meat, poultry and fish to precise specifications.
• Store, label and rotate meat products correctly, following HACCP and food safety standards.
• Maintain cleanliness and organisation of the butchery area at all times.
• Support kitchen sections with high-quality meat products and ensure timely supply during service.
• Control wastage and monitor product quality.
• Follow hotel and kitchen policies on hygiene, safety and food handling.

Required profile

• Minimum 2-3 years of experience in butchery, ideally in a hotel or fine-dining kitchen.
• Strong knowledge of meat cuts, portion control and storage standards.
• Understanding of international and local meat preparation techniques.
• Attention to detail, organisation and consistency under pressure.
• Team player with a positive and professional attitude.