Job description

As Chef De Partie Butcher, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities 
As Chef De Partie Butcher, I will assume full responsibility for the efficient operation in the following: 
• Continually focus on the rejuvenation of the culinary experience. 
• Separating the primal cuts from the carcasses, trimming, cutting and boning efficiently into required retail cuts
• Maintaining proper portion control when butchering retail cuts into portions
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. 
• Instill a cost-focused philosophy through training and education.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel. 
• Strictly adhere to LQA standards and guest comments.

Qualifications
To execute the position of Chef De Partie Butcher, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.

The above is intended to provide an overview of the role and responsibilities for a Chef De Partie Butcher at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.