Butchery Chef at Accor

Job Description

Meat Preparation & Cutting:

• Prepare, cut, and portion meats as per hotel standards, ensuring quality and consistency.
• Trim, debone, and prepare meats for various cooking methods and presentation.

Quality Control:

• Ensure all meats are fresh, properly stored, and maintained at the correct temperatures.
• Inspect meat deliveries for quality and compliance with food safety standards.

Food Safety & Hygiene:

• Follow food safety regulations and health guidelines to maintain a clean and safe working environment.
• Properly sanitize work areas, tools, and equipment to prevent cross-contamination

Stock Management:

• Maintain inventory of meats and report stock levels to the Executive Chef for ordering.
• Assist with inventory control and ensure that stock is rotated and used within its shelf life.

Collaboration:

• Work closely with the kitchen team to ensure that meat is prepared on time for menu items.
• Assist in menu planning by providing suggestions regarding different cuts of meat and preparation methods.

Qualifications

• A minimum of a secondary school education (KCSE or equivalent).