Demi Chef de Partie – Butchery

Our adventure camp in the Hatta mountains celebrates the land’s spirit, providing countless ways to play and explore the outdoors. Fifty caravans form a lively community inspired by nomadic exploration, surrounded by hiking and biking trails throughout mountainous terrain that immerse guests in the region’s natural beauty. A central restaurant fueled by local flavors is designed for guests to gather, and a wellness center offers restorative rituals drawing from local tradition.

As a Butcher (Demi Chef de Partie) at Caravan by Our Habitas Hatta, you will support the culinary team by ensuring the highest standards in the preparation, portioning and handling of meat, poultry and seafood. Working closely with the Chef de Partie and culinary leadership team, you will combine strong butchery skills with careful attention to quality, food safety and responsible use of ingredients.

This role is ideal for a skilled, organised and quality-focused culinary professional who takes pride in craftsmanship, understands the importance of responsible sourcing and minimising waste, and enjoys working as part of a collaborative kitchen team.

Key Responsibilities

• Prepare, trim, cut, debone and portion meat, poultry and seafood according to recipes, specifications and operational requirements.
• Ensure all products meet required standards for quality, freshness, portioning and presentation before being released to the kitchen.
• Support daily mise en place and production requirements across the culinary operation.
• Receive and inspect meat, poultry and seafood deliveries, checking quality, freshness, temperature and specifications.
• Store products correctly in accordance with food safety, temperature control and FIFO requirements.
• Maintain accurate portion control to support consistency, food cost management and operational efficiency.
• Minimise food waste through careful preparation, correct storage and responsible utilisation of ingredients.
• Maintain the highest standards of cleanliness, hygiene and sanitation across the butchery area, equipment and cold storage.
• Follow all HACCP, food safety and occupational health & safety requirements.
• Ensure knives, cutting equipment and machinery are used safely and maintained in excellent working condition.
• Monitor stock levels and communicate requirements to culinary leadership to support effective ordering and inventory management.
• Coordinate closely with the Chef de Partie, Sous Chef and other culinary sections to ensure products are prepared according to service requirements.
• Assist with stock counts, rotation and inventory control as required.
• Support junior culinary colleagues by sharing knowledge of correct butchery techniques, portioning and safe working practices.
• Maintain a clean, organised and efficient working environment throughout preparation and service.
• Contribute to a positive, collaborative kitchen culture that reflects the Our Habitas approach to hospitality, sustainability and community.
• https://careers.accor.com/global/en/job/demi-chef-de-partie-butchery-in-no-brand-lifestyle-collective-caravan-by-habitas-h-jid-112090