Chef de Partie-Butchery at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery, Meat preparation, Knife skills, Food safety, HACCP, Inventory management, Stock rotation, Portion control, Team supervision, Culinary training, Equipment maintenance, Hygiene compliance, Time management, Organizational skills, Opera system

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 The Chef de Partie in Butchery is responsible for managing the preparation, processing, and storage of meat, poultry, and seafood to ensure the highest quality and consistency. They oversee the butchery section, ensuring compliance with hygiene, safety, and quality standards, while supporting the overall culinary team in delivering exceptional dishes. Key Responsibilities Meat Preparation and Processing Prepare and portion meat, poultry, and seafood according to recipes, portion sizes, and menu requirements. Cut, trim, bone, grind, and tie meats using knives, saws, or other tools. Ensure proper marination and seasoning of cuts for optimal flavor. Inventory and Stock Management Monitor inventory levels of meat and seafood, ensuring freshness and minimal waste. Collaborate with the purchasing team to order and receive supplies. Conduct regular stock rotation following the FIFO (First In, First Out) principle. Quality Assurance Inspect all meat and seafood products upon delivery to ensure quality and compliance with standards. Maintain portion control to minimize waste and maximize profitability. Implement food safety standards, ensuring HACCP guidelines are met. Team Collaboration and Training Supervise and train junior butchery staff on cutting techniques, portioning, and equipment use. Work closely with other kitchen sections to ensure timely delivery of ingredients for menu preparation. Provide input on menu planning and recommend cuts or preparation techniques for new dishes. Equipment Maintenance Ensure all butchery equipment is cleaned and maintained regularly. Report and coordinate repairs or replacement of faulty tools and equipment. Hygiene and Safety Compliance Maintain a clean and organized workspace in compliance with health and safety regulations. Enforce proper sanitation procedures and personal hygiene standards among the butchery team. Qualifications Proven experience as a Chef de Partie or similar role in butchery in a star rated hotel Strong knife skills and expertise in various butchery techniques. Thorough knowledge of meat cuts, preparation, and preservation methods. Understanding of food safety and hygiene standards, including HACCP. Good organizational and time-management skills. Ability to work under pressure in a fast-paced environment. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Experience is an asset Prior experience working with Opera or a related system Strong interpersonal and problem solving abilities Fluency in English, additional languages are a plus Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for managing the preparation, processing, and storage of meat, poultry, and seafood to ensure high quality and consistency. They also oversee the butchery section, ensuring compliance with hygiene and safety standards while training junior staff.