Chef de Partie-Butchery

Company Details
Name:Accor
Industry: Hospitality
Description: We are Accor. We are a worldwide Augmented Hospitality leader. We are more than 230,000 hospitality experts placing people at the heart of what we do, creating new connections & emotions for our guests, nurturing real passion for service and achievement beyond limits. We’re so much more than hotels … We are Accor. We are a worldwide Augmented Hospitality leader. We are more than 230,000 hospitality experts placing people at the heart of what we do, creating new connections & emotions for our guests, nurturing real passion for service and achievement beyond limits. We’re so much more than hotels — we’re creating innovative lifestyle experiences , whether you live, work or play. Blaze your own trail from 40+ hotel brands, restaurants, nightclubs, spas, co-working spaces, and tech start-ups . Building on the strength of our teams and our strong holistic ecosystem of brands & solutions, we are breaking new ground to shape the hospitality of tomorrow and inspire new ways to experience the world. View more View less
Job Details
Job Type: Full Time
Workplace Type: On-site
Qualification: Diploma
Job Experience: Mandatory
Job Location: Nairobi County, Kenya
Closing Date: Undisclosed
Salary: Undisclosed
Other Pay: Benefits
Job Category: Catering
Job Description

Job Description

  • Oversee daily operations of the butchery section within the kitchen
  • Prepare, cut, portion, and store meats according to hotel standards
  • Ensure quality control and proper handling of all meat products
  • Maintain hygiene, food safety, and sanitation in line with regulations
  • Manage stock rotation, ordering, and minimize waste
  • Support menu preparation by providing correctly portioned cuts to all outlets
  • Train and supervise junior kitchen staff in butchery techniques
  • Coordinate with Executive Chef/Sous Chef for production needs
  • Ensure consistency in presentation and portioning standards
  • Assist in cost control by monitoring yield and product usage

Qualifications

  • Certificate or Diploma in Culinary Arts or Professional Cookery.
  • Minimum 2–4 years’ experience in a hotel or large-scale  kitchen.
  • Previous experience as a Chef de Partie is an added advantage.
  • Strong knowledge of kitchen operations and high-volume food production.

Additional Information

Your team and working environment:

  • Tight-knit and team oriented.
  • Hard-working, engaging and inclusive.
  • Attention to detail and hygiene 
  • Well organised and autonomous 
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