Chef De Partie (Butcher) - Six Senses Zighy Bay

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.