The Apurva Kempinski Bali - Sous Chef Butchery
kempinski
The Apurva Kempinski Bali - Sous Chef Butchery
DescriptionThe Sous Chef Butcher will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff.
Key Responsibilities\nExpertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.\nAssess the quality and freshness of meats, selecting the best cuts for our kitchen.\nFabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards. \nCollaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.\nEnhance the flavors and tenderness of meats through marinating, seasoning, and proper cooking techniques.\nMaintain cleanliness and organization of the butcher station, including tools, equipment, and work area.\n
Skills, Knowledge and Expertise\nIndonesian citizen, ideally with diploma or degree in Food Production or Hospitality Management\nHas a good knowledge of HACCP regulations\nProven experience in a similar role\nHas experience in high-volume kitchen, familiarity with portion control and cost management\nHas a strong leadership and team supervision abilities\n
Application Deadline: 30 June 2025
Department: Food & Beverage
Employment Type: Fixed Term - Full Time
Location: Indonesia - Bali
Reporting To: Head Chef
DescriptionThe Sous Chef Butcher will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff.
Key Responsibilities\nExpertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.\nAssess the quality and freshness of meats, selecting the best cuts for our kitchen.\nFabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards. \nCollaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.\nEnhance the flavors and tenderness of meats through marinating, seasoning, and proper cooking techniques.\nMaintain cleanliness and organization of the butcher station, including tools, equipment, and work area.\n
Skills, Knowledge and Expertise\nIndonesian citizen, ideally with diploma or degree in Food Production or Hospitality Management\nHas a good knowledge of HACCP regulations\nProven experience in a similar role\nHas experience in high-volume kitchen, familiarity with portion control and cost management\nHas a strong leadership and team supervision abilities\n
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