Butchery Chef

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Responsibilities and essential job functions include but are not limited to the following:                

• To be cost conscious and to maintain an acceptable cost of food
• Maintenance of highest sanitation and hygienic standards

General

• Comply with the Company’s Corporate Accor ethics .
• Familiarize yourself with the company values and model desired behaviours
• Perform tasks as directed by the Manager in pursuit of the achievement of business goals

Special

• Prepares Yield test of all items used in butcher shop and forward it to Executive Chef
• Check daily menus and function sheets to determine kind and quantity of food to prepare and plans well ahead as to determine needs in future.
• Building up a professional team of butchers

Duties

• Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action
• Attends daily briefing meeting with Executive Chef and other kitchen Heartists
• Checks on taste, consistently and quantity of all prepared food items, ensure there in no over production
• Assists the Executive Chef in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
• Assists in development and implementing standards, Recipes, Portion size and costing
• Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
• Under the guidance of the Executive Sous Chef assists in conducting formal on-the-job training sessions for kitchen Heartists.
• Controls movement of unauthorized person in the kitchen
• Check punctuality and attendance off all Heartists.
• Ensures proper storage of all raw materials and food items, and makes sure no spoilt materials are kept.
• Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy season
• Checks and taste all buffet, displays and banqueting set-ups in accordance to the Executive Chef’s specification and takes action if he sees discrepancies immediately
• During peak hours i.e. lunch and dinner, Chef de Partie is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chef’s specification.
• Performs related duties and special projects as assigned   

People Management

• Maintain a climate of trust and team spirit though out the operation
• Give special attention to staff welfare and social activities
• All staff in proper uniforms with nametags and correct grooming

Leadership

• Providing excellent self-discipline, gains respect from all and inspires good team work
• Leading by example
• Staff to be kept at a constant high level of motivation

Guest Satisfaction

• To attain and follow up on any guest complaints
• Guest suggestions have to be listened to and brought to the Executive Chef’s attention

Fire, Life, Health and Security

• Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
• Familiarize yourself with emergency and evacuation procedures

Codicil

• The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all Heartists.
• This job description will be reviewed from time to time and may be subject to amendments by Movenpick Hotel

Education

• Senior High School, Hotel School or Tourism Academy.

Experience

• Held Demi Chef Position, minimum of 2 years and had previous experience, in reputable establishment of a minimum 8 years.

Other

• Good communication skills in English (oral and writing).