HEAD BUTCHER at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

10 May, 26

Salary

0.0

Posted On

09 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery, Communication, Teamwork, Quality Control, HACCP Knowledge, Inventory Management, Portion Control, Food Safety, Menu Development, Culinary Skills, Guest Feedback, Waste Minimization, Market List Preparation, Cafeteria Food Preparation, Product Rotation, Inspection

Industry

Hospitality

Description

Job Description Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following: Actively share ideas, opinion and suggestions to improve the environment and menus Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback. Maintain cleanliness and proper rotation of product in Butcher chillers Minimize wastage/ spoilage Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs. Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards Ensures proper portion control to minimize wastage in the Butcher Shop Complete daily Meat, Fish & Poultry market lists based on hotel volume Ensure daily rotation of all Butchery items from the outlets to maintain quality Liaison with purchaser to communicate quality for money ratio Maintain consistency for all items leaving the Butcher Shop Yield testing of all products Keep inventory of red meats to ensure proper aging of meats Performs any other reasonable duties as required by the department head Ensure storeroom requisitions are accurate to minimize repeat visits Qualifications Reading, writing and oral proficiency in the English language. High School and culinary school training. HACCAP knowledge. Ability to work well under pressure in a fast paced environment. Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times. Additional Information Physical Aspects of Position (include but are not limited to): Frequent standing and walking throughout shift Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Head Butcher is responsible for ensuring consistency in the preparation of butchery items and maintaining quality and hygiene standards. They will also communicate effectively with the culinary team and manage inventory and waste.