Chef de Partie - Butcher

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

The Chef de Partie (CDP) – Butcher is responsible for the preparation, portioning, storage, receiving, and quality control of all meat, poultry, seafood, vegetables, fruits, and related products for the resort’s culinary operations. The role ensures compliance with luxury hospitality standards, HACCP procedures, hygiene regulations, and cost-control measures while supporting the Executive Chef and Sous Chef in delivering exceptional dining experiences.

Qualifications

• Diploma or certification in Culinary Arts or Butchery preferred.
• Minimum 2–3 years’ experience in a luxury hotel or resort kitchen environment.
• Strong knowledge of meat cuts, seafood handling, vegetable preparation, and cold storage management.
• Good understanding of HACCP and international food safety standards.
• Excellent knife skills and product handling techniques.
• Ability to work in a fast-paced luxury hospitality environment.
• Strong teamwork, communication, and organizational skills.
• Flexible to work shifts, weekends, and public holidays.
• Physically fit to work in cold environments and handle heavy products.