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

Job Description

• Assist the Butchery Chef de Partie with daily meat, poultry, and seafood preparation tasks.
• Receive, inspect, and store meat products according to quality, hygiene, and food safety standards.
• Ensure proper handling, trimming, portioning, deboning, and cutting of meat products as per specifications.
• Prepare meat cuts, marinades, and mise en place required for different hotel outlets and banqueting operations.
• Support preparation of items for restaurants, room service, events, and large-scale functions.
• Maintain correct labeling, dating, and storage rotation using FIFO (First In, First Out) principles.
• Ensure all butchery equipment, tools, and work areas are cleaned and sanitized according to HACCP standards.
• Minimize wastage by utilizing products efficiently and following portion control guidelines.
• Assist with stock counts, inventory checks, and reporting of shortages or quality issues.
• Follow proper temperature control procedures for chilled and frozen products.
• Maintain personal hygiene and grooming standards in line with hotel policies.
• Ensure compliance with food safety, health, and safety regulations.

Qualifications

• Certificate or Diploma in Culinary Arts / Food Production or related qualification.
• Previous experience working in a hotel, restaurant, or high-volume kitchen environment.
• Basic knowledge of meat cuts, butchery techniques, and product handling.
• Understanding of food safety and hygiene practices (HACCP knowledge is an advantage).
• Ability to use knives and butchery equipment safely and correctly.
• Good knowledge of kitchen operations and mise en place preparation.
• Ability to work under pressure in a fast-paced hotel environment.
• Strong attention to detail and commitment to quality standards.
• Good teamwork and communication skills.
• Willingness to work flexible shifts, including weekends and public holidays.
• Ability to maintain cleanliness, organization, and discipline in the workplace.

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Experience is an asset

Prior experience working with Opera or a related system

Strong interpersonal and problem solving abilities

Fluency in English, additional languages are a plus

• Assist the Butchery Chef de Partie with daily meat, poultry, and seafood preparation tasks.
• Receive, inspect, and store meat products according to quality, hygiene, and food safety standards.
• Ensure proper handling, trimming, portioning, deboning, and cutting of meat products as per specifications.
• Prepare meat cuts, marinades, and mise en place required for different hotel outlets and banqueting operations.
• Support preparation of items for restaurants, room service, events, and large-scale functions.
• Maintain correct labeling, dating, and storage rotation using FIFO (First In, First Out) principles.
• Ensure all butchery equipment, tools, and work areas are cleaned and sanitized according to HACCP standards.
• Minimize wastage by utilizing products efficiently and following portion control guidelines.
• Assist with stock counts, inventory checks, and reporting of shortages or quality issues.
• Follow proper temperature control procedures for chilled and frozen products.
• Maintain personal hygiene and grooming standards in line with hotel policies.
• Ensure compliance with food safety, health, and safety regulations.

• Ability to use knives and butchery equipment safely and correctly.
• Good knowledge of kitchen operations and mise en place preparation.
• Ability to work under pressure in a fast-paced hotel environment.
• Strong attention to detail and commitment to quality standards.
• Good teamwork and communication skills.
• Willingness to work flexible shifts, including weekends and public holidays.
• Ability to maintain cleanliness, organization, and discipline in the workplace.
• Strong interpersonal and problem solving abilities
• Fluency in English, additional languages are a plus

• Certificate or Diploma in Culinary Arts / Food Production or related qualification.
• Previous experience working in a hotel, restaurant, or high-volume kitchen environment.
• Basic knowledge of meat cuts, butchery techniques, and product handling.
• Understanding of food safety and hygiene practices (HACCP knowledge is an advantage).