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.
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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