Chef de Partie – Butchery (Vietnamese Local)

About the role

Rixos, a hotel group founded in 2000 in Turkey, is looking for an experienced Chef de Partie – Butcher to join its culinary team in Phu Quoc, Vietnam. The role covers all meat preparation and butchery operations, working closely with kitchen leadership to uphold quality, safety and cost management.

Key responsibilities

• Cut, fabricate and portion meat precisely according to culinary standards and menu specifications
• Maintain knowledge of meat quality, grading systems and sourcing
• Manage meat inventory, including receiving, storage and rotation in line with food safety rules
• Supervise and train junior butchery staff on technique, safety and performance
• Maintain and sharpen butchery equipment and tools
• Work with executive chefs and sous chefs to develop menu items and adapt meat preparations for special events or dietary needs
• Control food costs through efficient use of meat and waste minimisation
• Keep work areas clean and organised, check meat quality regularly and record inventory, usage and supplier information

Required profile

• At least 5 years of professional butchery experience in a high-volume or fine dining kitchen
• Advanced knife skills and butchery technique; HACCP certification preferred
• Proven inventory management and cost control experience
• Leadership and team training abilities
• Ability to work efficiently in a fast-paced kitchen and lift heavy items regularly

Required skills

• Meat cutting, fabrication and preparation
• Food safety, sanitation and hygiene standards
• Inventory management and cost control
• Preferred: knowledge of international meat preparations, supplier relationship management and menu development input

What we offer

• A competitive package and plenty of development opportunities
• The chance to join an international, fast-growing group building new hotels