Hospitality and TourismFull-TimeMid-level(3-5 yrs)
Job Description
Accor is seeking a dedicated Chef de Partie-Butchery to oversee the daily operations of the butchery section within the kitchen. The successful candidate will be responsible for the preparation, portioning, and storage of various meats to ensure they meet the hotel's high standards of quality and presentation. This role involves maintaining strict hygiene and food safety standards, managing inventory, and supporting the broader kitchen team to ensure efficiency and consistency.
Key Responsibilities
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 and Experience
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 & Working Environment
Work in a tight-knit and team-oriented environment.
Engage in a hard-working and inclusive culture.
Requires high attention to detail and hygiene.
Must be well organized and capable of working autonomously.
How to Apply
Interested and qualified candidates should apply via the SmartRecruiters platform through the application link provided below. Ensure your CV highlights relevant culinary and butchery experience.
