We feature an array of services business travelers and families need on a moment’s notice. Enjoy the Bakery Cafe, with a coffee and wine bar. A guest kitchen with fresh snacks and entrees. And daily complimentary breakfast. All accessible any time of day, because you never know when hunger will strike. We also have meeting rooms just the right size for small corporate events. Our hotels range in size from 125 to 200 rooms and are located in urban, suburban or airport locations. You’ll find comfort and consistency in any location you choose. Because what you see in Santa Fe should be what you get in West Palm Beach.

Summary

Care Connects Us!

It all starts with people who care.

At Hyatt, we believe in the power of belonging – of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences and jobs into careers.

Join a team that is making travel more human. Connected. Sustainable. Here, everyone’s role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job – it’s a career for people who care.

People like you. People like us.

At Hyatt Place Nairobi Westlands & Hyatt House Nairobi Westlands, we are looking for Commis – Butchery who will be responsible for preparing and processing all meats, poultry, and seafood for the kitchen’s needs. This role requires expertise in portioning, trimming, and deboning, while adhering to quality, hygiene, and safety standards.

Key Responsibilities:

• Prepare cuts of meat, poultry, and seafood per menu requirements.
• Proficient in deboning, trimming, portioning, and marinating.
• Maintain freshness and prevent contamination.
• Monitor inventory and report shortages.
• Ensure proper storage and rotation (FIFO).
• Assist with ordering and inspecting deliveries.
• Maintain consistent portions to control costs.
• Minimize waste and optimize yields.
• Follow HACCP guidelines and maintain a clean, sanitized butchery area.
• Monitor refrigeration conditions.
• Collaborate with chefs and kitchen sections.
• Mentor junior staff and ensure smooth operations.
• Maintain butchery tools and report issues.
• Ensure meat quality meets kitchen standards and specific customer requests.
• Follow established protocols, safety guidelines, and standard operating procedures while working alongside colleagues to ensure a safe and efficient work environment.
• Encourage compliance with safety standards and best practices among colleagues, emphasizing the importance of safety in all tasks.
• Treat colleagues with respect, professionalism, and courtesy at all times, creating a positive work culture within the engineering department.
• Resolve conflicts or disagreements with colleagues amicably, demonstrating conflict resolution skills and a constructive approach to problem-solving.
• Participate in training sessions or workshops to update skills and knowledge, encouraging colleagues to do the same.
• Offer assistance and backup to colleagues during peak workloads, emergencies, or when extra help is needed, fostering a spirit of mutual support within the team.
• Seek assistance from colleagues when facing challenges or unfamiliar tasks, promoting a collaborative approach to problem-solving.
• Provide constructive feedback and suggestions to colleagues when appropriate, contributing to continuous improvement and efficiency in the workplace.
• Reads the hotel’s Employee Handbook, understands, and adheres to the hotel’s rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health, and safety.
• Always exercises responsible behaviour and positively representing the hotel team and Hyatt Hotels Corporation.
• Ensures high standards of personal presentation and adheres to the hotel grooming policy at all times.
• Required to multi-task in various aspects of the operations as advised by your Managers from time to time.
• Carries out any other reasonable duties and responsibilities as assigned.

Qualifications

• Diploma in Culinary Arts or relevant field.
• At least 2-3 years in butchery, preferably in hotels or restaurants.
• Knowledge of cuts and preparation techniques.
• Comfortable working in cold environments.
• Ability to stand for long periods and lift moderate to heavy weights (up to 25 kg).