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chef de partie-butchery at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

21 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery, Meat preparation, Food safety, Sanitation, Stock rotation, Inventory management, Cost control, Culinary arts, Kitchen operations, Staff training, Portion control, Quality control

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" 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 Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Oversee daily butchery operations, including cutting, portioning, and storing meat products according to hotel standards. Manage stock rotation, minimize waste, and train junior kitchen staff in professional butchery techniques.