Sous Chef - Butcher at Accor

, Red Sea, Egypt -

Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

0.0

Posted On

20 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery Techniques, Knife Skills, Yield Management, HACCP Standards, Food Safety, Inventory Management, Portion Control, Quality Inspection, Sustainability Practices, Team Supervision, Culinary Collaboration, Food Handling, Production Requirements, Organization Skills, Meat Preparation, Specialty Products

Industry

Hospitality

Description

Company Description The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose. As we continue our expansion into the Kingdom of Saudi Arabia, FAENA The Red Sea will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life. Job Description The Sous Chef – Butcher plays a critical role in supporting Faena The Red Sea’s culinary operations by ensuring the precise preparation, portioning, and handling of all meat, poultry, fish, and seafood across restaurants, banquets, and in-room dining. This role upholds the highest standards of quality, safety, sustainability, and craftsmanship, contributing to consistent excellence and refined guest experiences across all outlets. Key Responsibilities Oversee the cutting, trimming, preparation, and portioning of all meat, poultry, fish, and seafood for all hotel outlets, including staff dining. Prepare specialty products including smoked meats and fish, sausages, marination, farce, pâté, mousse bases, curing, and meat ageing. Ensure accurate yield management, portion control, and zero-waste practices to support cost control and sustainability goals. Inspect all meat and seafood deliveries for quality, freshness, quantity, and compliance with Faena standards. Maintain proper labeling, dating, storage, and rotation of all proteins in line with FIFO, HACCP, and food safety standards. Manage inventory levels, direct purchase ordering, and proper storage conditions in freezers and refrigerators. Support daily production requirements for restaurants, banquets, and in-room dining operations. Collaborate with culinary leadership on specialty cuts and preparations for seasonal menus and special events. Maintain cleanliness, organization, and safety of the butcher shop, walk-in refrigerators, equipment, and work areas. Operate and maintain all butchery equipment safely and report maintenance issues promptly. Train and supervise team members in butchery techniques, yield control, hygiene standards, and safe food handling. Communicate closely with the Chef de Cuisine and culinary leaders regarding ordering, production needs, and stock levels. Support kitchen operations during high-volume periods by assisting with prep or plating as required. Uphold Faena’s values of teamwork, craftsmanship, precision, and attention to detail at all times. Qualifications Minimum 3 years’ professional experience as a Sous Chef Butcher or Senior Head Butcher in a luxury hotel or high-end culinary environment. Strong knowledge of meat, poultry, and seafood cuts, trimming techniques, and yield management. Solid understanding of HACCP, sanitation standards, and safe food-handling practices. Excellent knife skills and experience operating and maintaining butchery equipment. Ability to read and interpret specifications, recipes, and production sheets. Strong organizational skills with the ability to work independently and within a diverse culinary team. Food Handler or ServSafe certification required. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef – Butcher oversees the preparation and handling of all meat, poultry, fish, and seafood for various hotel outlets. This role ensures quality, safety, and sustainability while supporting culinary operations and collaborating on menu preparations.