Butcher Chef de Partie, W Costa Navarino (2025)

Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens.

Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more.

W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night.

We are looking for a skilled and passionate Butcher Chef de Partie to join our culinary team. The ideal candidate will have extensive experience in meat preparation and butchery, with a keen eye for quality and presentation. As the Butcher Chef de Partie, you will be responsible for butchering, preparing, and presenting a variety of meats while ensuring the highest standards of food safety and hygiene.

Responsibilities

• Perform butchering tasks, including breaking down whole animals and preparing various cuts of meat for use in dishes.
• Ensure the proper handling, storage, and rotation of meats to maintain freshness and quality.
• Collaborate with the Head Chef and kitchen team to develop meat-based dishes and menu items.
• Prepare marinades, rubs, and other seasonings to enhance the flavor and presentation of meats.
• Maintain cleanliness and organization of the butcher station, following all food safety regulations.
• Train and mentor junior kitchen staff in proper butchering techniques and meat preparation.
• Monitor inventory levels and assist with ordering and receiving meat products as needed.
• Stay updated on industry trends and new techniques in butchery and meat preparation.
• Assist in other kitchen areas as required, particularly during busy service periods.

Requirements

• Proven experience as a Butcher or Chef de Partie in a professional kitchen environment. 3 years of previous experience in a kitchen environment, preferably in a butchery or meat preparation role.
• Culinary degree or equivalent experience preferred.
• Fluency in Greek.
• Commitment to food safety and hygiene standards.
• Strong knowledge of various meats, cuts, and butchering techniques
• Excellent knife skills and attention to detail.
• Strong communication and teamwork skills.
• Ability to work efficiently in a fast-paced environment.
• Strong communication and teamwork skills.

Benefits

• Competitive compensation package
• On going training opportunities
• Accommodation in the vicinity of Navarino Dunes (for non Messinians)
• Meals within the premises
• Private Medical Plan
• Use of Navarino Dunes Facilities, according to the relevant policies