Head Butcher

Company DescriptionJob DescriptionChef De PartieWhat is in it for you:Employee benefit card offering discounted rates in Accor worldwideLearning programs through our Academies and the opportunity to earn qualifications while you workOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21What you will be doing: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 menusEnsure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standardsCommunicate effectively with the rest of the team and thrive for guest feedback.Maintain cleanliness and proper rotation of product in Butcher chillersMinimize wastage/ spoilageDaily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.Liaison daily with Outlet Chefs to keep open lines of communication & guest feedbackStrives to maintain & improve all Colleague cafeteria food offerings, preparations & presentationsPersonally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standardsEnsures proper portion control to minimize wastage in the Butcher ShopComplete daily Meat, Fish & Poultry market lists based on hotel volumeEnsure daily rotation of all Butchery items from the outlets to maintain qualityLiaison with purchaser to communicate quality for money ratioMaintain consistency for all items leaving the Butcher ShopYield testing of all productsKeep inventory of red meats to ensure proper aging of meatsPerforms any other reasonable duties as required by the department headEnsure storeroom requisitions are accurate to minimize repeat visitsQualificationsYour experience and skills include: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 teamAbility to focus attention on guest needs, remaining calm and courteous at all times.Additional InformationOur commitment to Diversity & Inclusion:We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.