Butchery Chef De Patie at Fairmont Hotels & Resorts

What is in it for you?

• Employee benefit card offering discounted rates in Accor Hotels worldwide
• Develop your talent through learning programs by Academy Accor
• Opportunity to grow within your property and across the world
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:

• Knowledge of meat preparation cuts and techniques.
• Ability to keep records and inventory of all butchery products.
• Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards.
• Reduce the chance of any meat spoiling to reduce waste and loss of profits.
• Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline.
• Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
• Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel

Your experience and skills include:

• Degree/ Diploma in Food Production.
• Basic Certification in Food and Beverage Production Operations.
• At least 3 years’ experience in the butchery section.
• Previous experience within a luxury 5 star establishment
• Ability to express oneself clearly and concisely.
• Excellent grooming skills and must be well versed in professional and personal etiquette.
• Ability to remain calm and composed under pressure.
• Ability to establish and retain effective working relationships with hotel staff and clients.
• Ability to identify and delegate tasks effectively.
• Experience in the luxury or upscale segment is preferred.
• Well versed in food safety standards.