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

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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

• 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

• Butchery techniques
• Quality control
• Food safety and sanitation
• Stock management
• Waste minimization
• Menu preparation support
• Staff training and supervision
• Cost control
• Attention to detail
• Hygiene
• Organization
• Autonomy

• 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.