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We are Accor. We are a worldwide Augmented Hospitality leader. We are more than 230,000 hospitality experts placing people at the heart of what we do, creating new connections & emotions for our guests, nurturing real passion for service and achievement beyond limits. Were so much more than h… read moreotels were creating innovative lifestyle experiences , whether you live, work or play. Blaze your own trail from 40+ hotel brands, restaurants, nightclubs, spas, co-working spaces, and tech start-ups . Building on the strength of our teams and our strong holistic ecosystem of brands & solutions, we are breaking new ground to shape the hospitality of tomorrow and inspire new ways to experience the world.
Job Description
Oversee daily operations of the butchery section within the kitchen
Prepare, cut, portion, and store meats according to hotel standards
Ensure quality control and proper handling of all meat products
Maintain hygiene, food safety, and sanitation in line with regulations
Manage stock rotation, ordering, and minimize waste
Support menu preparation by providing correctly portioned cuts to all outlets
Train and supervise junior kitchen staff in butchery techniques
Coordinate with Executive Chef/Sous Chef for production needs
Ensure consistency in presentation and portioning standards
Assist in cost control by monitoring yield and product usage
Qualifications
Certificate or Diploma in Culinary Arts or Professional Cookery.
Minimum 2–4 years’ experience in a hotel or large-scale kitchen.
Previous experience as a Chef de Partie is an added advantage.
Strong knowledge of kitchen operations and high-volume food production.
Additional Information
Your team and working environment:
Tight-knit and team oriented.
Hard-working, engaging and inclusive.
Attention to detail and hygiene
Well organised and autonomous
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