Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

What You Will Be Doing

Reporting to the Cluster Executive Chef or his designate. Responsibilities and essential job functions include but are not limited to the following:

• Follow instructions of the Head Butcher.
• 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.
• Consult with the Head Butcher about food production aspects of special events e.g. functions, outside catering; being planned.
• Preparation of marinades.
• Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
• To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate Head Butcher).
• To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
• Establish control to minimize waste and theft.
• Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with the Health and Safety Manager.
• Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with Health and Safety Manager in implementing all hygiene and safety procedures.
• Participates in regular meetings and briefings as may be scheduled.
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Head Butcher.

Qualifications

Your experience and skills include:

• 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