The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts. The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high. The hotel has a signature Tudor style of architecture that has been maintained since its original construction.

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Head Butcher

Job Type

Full Time

Qualification

NCE

Experience

Location

Nairobi

Job Field

Hospitality / Hotel / Restaurant

Job Description

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Actively share ideas, opinion and suggestions to improve the environment and menus

Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards

Communicate effectively with the rest of the team and thrive for guest feedback.

Maintain cleanliness and proper rotation of product in Butcher chillers

Minimize wastage/ spoilage

Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.

Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback

Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations

Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards

Ensures proper portion control to minimize wastage in the Butcher Shop

Complete daily Meat, Fish & Poultry market lists based on hotel volume

Ensure daily rotation of all Butchery items from the outlets to maintain quality

Liaison with purchaser to communicate quality for money ratio

Maintain consistency for all items leaving the Butcher Shop

Yield testing of all products

Keep inventory of red meats to ensure proper aging of meats

Performs any other reasonable duties as required by the department head

Ensure storeroom requisitions are accurate to minimize repeat visits

Qualifications

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.

Additional Information

Physical Aspects of Position (include but are not limited to):

Frequent standing and walking throughout shift

• Actively share ideas, opinion and suggestions to improve the environment and menus
• Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback.
• Maintain cleanliness and proper rotation of product in Butcher chillers
• Minimize wastage/ spoilage
• Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
• Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations
• Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards
• Ensures proper portion control to minimize wastage in the Butcher Shop
• Complete daily Meat, Fish & Poultry market lists based on hotel volume
• Ensure daily rotation of all Butchery items from the outlets to maintain quality
• Liaison with purchaser to communicate quality for money ratio
• Maintain consistency for all items leaving the Butcher Shop
• Yield testing of all products
• Keep inventory of red meats to ensure proper aging of meats
• Performs any other reasonable duties as required by the department head
• Ensure storeroom requisitions are accurate to minimize repeat visits

• 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

• Reading, writing and oral proficiency in the English language.
• High School and culinary school training.
• HACCAP knowledge.