Head Butcher

Sofitel Al Hamra Beach Resort

• Responsible on a daily basis for organising, planning, directing and controlling of the Butchery/ Fishmonger Sections.  
• To ensure that the Butchery/Fishmonger adhere to Company and Hotel Policies and Procedures and all Standards.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Follow instructions and understand the philosophy of the Executive Chef and the Chef De Cuisine.
• To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards. 
• Develop and test recipes and techniques for food preparation and presentation, which help to ensure consistent top quality and food costs; and exercise portion control over all items served.
• Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate (done in liaison with superiors).
• To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate Chef de Cuisine).
• To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
• To establish an effective all round control of the Kitchen Department by carrying out regular spot checks with regards to stock, portion control (according to standard recipes), standard of presentation, flavour of foods, and cleanliness of freezer among others. Also establish control to minimize waste and theft.
• To work in collaboration with the outlet Chefs to take corrective action where appropriate.
• To keep the outlet Chefs up to date with seasonally available meats, fish and produce on the local market.
• To ensure that product consistency in quality, appearance and taste.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• To liaise closely with the Purchase Manager in the event of price fluctuation of products.
• To continuously test, along with the Chefs de partie, new products on the market.
• To conduct regular meetings with the Executive Chef and Chef De Cuisine.
• To share with the Executive Chef / Chef De Cuisine the responsibility to minimize loss.
• Liaises with Engineering to ensure prompt and efficient repair and maintenance.
• To assist in performance appraisals when necessary.
• To identify training needs and plan training programs for the Heartists.
• To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To co-ordinate constantly with the purchasing department.
• To conduct monthly Heartist meetings and provide summary to Executive Chef and Chef De Cuisine.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.