Job Description

Company Description

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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/

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Job Summary (this job role is available to start on 1st September):

The Chef de Partie - Butchery is responsible for overseeing the preparation and butchering of meats, ensuring that all cuts are processed and stored in accordance with the highest culinary standards. This role ensures the proper handling, cutting, and storage of all meat products used in the hotel kitchen.

Key Responsibilities:

Handle, prepare, and

butcher meats

(beef, poultry, lamb, etc.) according to hotel specifications and recipes. Ensure all meats are

cut to standard portions

and stored in proper conditions to maintain freshness. Maintain

cleanliness

and safety standards in the butchery section, including sanitation of tools and equipment. Work closely with the

Sous Chef and Executive Chef

to manage inventory, track orders, and reduce waste. Follow

HACCP

guidelines for food safety and hygiene.

Train junior staff

in proper butchery techniques and safety protocols. Assist in menu development by recommending meat cuts and portion sizes. Contribute to the overall efficiency of the kitchen by ensuring timely preparation and proper handling of all meat items.

Qualifications

Qualifications:

Professional culinary qualification

or equivalent experience in butchery. At least

2 years of experience

in a similar role within a high-end or large-scale kitchen. In-depth knowledge of

meat cuts, preparation techniques

, and proper storage methods. Strong understanding of

food safety regulations

and

HACCP

guidelines. Ability to work under pressure and in a fast-paced environment.

Attention to detail

and excellent organizational skills. *

Team-oriented

with strong communication skills.