Head Butcher

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

• Actively share ideas, opinion and suggestions to improve the environment and menus 

• Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards 

• Communicate effectively with the rest of the team and thrive for guest feedback. 

• Maintain cleanliness and proper rotation of product in Butcher chillers 

• Minimize wastage/ spoilage  

• Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs. 

• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback 

• Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations 

• Personally inspect all Butchery items entering Gem Forest  for quality & hygiene standards 

• Ensures proper portion control to minimize wastage in the Butcher Shop 

• Complete daily Meat, Fish & Poultry market lists based on hotel volume 

• Ensure daily rotation of all Butchery items from the outlets to maintain quality 

• Liaison with purchaser to communicate quality for money ratio 

• Maintain consistency for all items leaving the Butcher Shop 

• Yield testing of all products 

• Keep inventory of red meats to ensure proper aging of meats 

• Performs any other reasonable duties as required by the department head 

• Ensure storeroom requisitions are accurate to minimize repeat visits 

• Reading, writing and oral proficiency in the English language. 

• High School and culinary school training. 

• HACCAP knowledge. 

• Ability to work well under pressure in a fast paced environment. 

• Ability to work cohesively as part of a team 

• Ability to focus attention on guest needs, remaining calm and courteous at all times.