Chef de Partie – Butcher

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

We're looking for an experienced Chef de Partie – Butcher to join our culinary team in Phu Quoc, Vietnam. In this specialized role, you will oversee all meat preparation and butchery operations, ensuring the highest standards of quality, safety, and efficiency. You will work collaboratively with our kitchen leadership to deliver exceptional culinary experiences while maintaining strict food safety protocols and cost management objectives.

• Execute precise meat cutting, fabrication, and portioning techniques according to established culinary standards and menu specifications
• Maintain comprehensive knowledge of meat quality, grading systems, and sourcing practices to ensure optimal ingredient selection
• Manage inventory of meat products, including receiving, storage, and rotation procedures in compliance with food safety regulations
• Supervise and train junior butchery staff, providing guidance on proper techniques, safety protocols, and performance expectations
• Maintain and sharpen all butchery equipment and tools, ensuring they meet safety and operational standards
• Collaborate with executive chefs and sous chefs to develop menu items and customize meat preparations for special events or dietary requirements
• Monitor and control food costs through efficient utilization of meat products and waste minimization strategies
• Ensure all work areas maintain the highest standards of cleanliness and organization
• Conduct regular quality checks on meat products and communicate any concerns to management
• Maintain detailed records of inventory, usage, and supplier information

• Minimum 5 years of professional butchery experience in a high-volume or fine dining culinary environment
• Advanced proficiency in meat cutting, fabrication, and preparation techniques
• Comprehensive knowledge of meat types, grades, quality indicators, and culinary applications
• Strong understanding of food safety, sanitation, and hygiene standards (HACCP certification preferred)
• Proven experience in inventory management and cost control
• Demonstrated leadership and team training capabilities
• Excellent knife skills and proficiency with butchery equipment
• Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail
• Strong organizational and time management skills
• Knowledge of international meat preparations and culinary traditions (preferred)
• Experience in supplier relationship management and menu development input (preferred)
• Ability to communicate effectively with kitchen staff and management
• Physical capability to perform repetitive cutting motions and lift heavy items regularly

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.