Proven experience as a Chef de Partie or similar role in butchery in a star rated hotel.
Strong knife skills and expertise in various butchery techniques.
Thorough knowledge of meat cuts, preparation, and preservation methods.
Understanding of food safety and hygiene standards, including HACCP.
Good organizational and time-management skills.
Ability to work under pressure in a fast-paced environment.
Experience is an asset.
Prior experience working with Opera or a related system.
Strong interpersonal and problem solving abilities.
Fluency in English, additional languages are a plus.
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