Chef de Partie-Butchery at Accor

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.


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