Chef De Partie Butcher – Four Seasons Yachts – Jakarta

Job Description

Tasks and Responsibilities :

• Responsible for ensuring the quality, safety, and proper handling of all meat and seafood products.
• Responsibility is to expertly handle, prepare, and portion a variety of proteins while maintaining the highest standards of hygiene and food safety.
• Collaboration with the Sous Chef and kitchen team is essential to deliver exceptional dining experiences.
• Prepare and process meats and seafood according to Four Seasons’ standards and specifications, contributing to the overall menu execution.
• Follow recipes and guidelines accurately, ensuring consistency in flavor and presentation.

Other Duties and Responsibilities :

• Monitor inventory levels of all meat and seafood products, communicating needs for restocking to the Sous Chef.
• Work closely with the Sous Chef and kitchen team to ensure seamless communication and coordination within the kitchen.
• Assist in training and mentoring junior kitchen staff on butchery techniques and safe food handling practices.

Requirements :

• Minimum of 3 years of dedicated butchery experience in a professional kitchen, with a focus on luxury hospitality or yacht/cruise line operations preferred.
• Strong communication skills and proficiency in English are essential.

Preferred :

• Fluency in additional language(s)
• Cruise Ship Experience.

Required computer skills :

• Proficient in MS Office (PowerPoint, Word, Excel and Outlook).
• Possess sufficient computer knowledge to use the company software.