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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

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Job Description

Responsibilities and essential job functions include but are not limited to the following:

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Accor Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
• Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations.
•  Handle and store meats, fish, and poultry in a sanitary fashion
• Recognize quality standards in meats, fish, and poultry.
• Understand receiving and requisition of like items.
• Be able to maintain personal hand cutlery
• Have a strong knowledge of quality and grading standards as described by the meat buyers guide
• Demonstrate proficiency in the following cooking techniques: sauté, frying, poaching, pan frying, broiling, grilling, roasting, braising, and understand which cuts of meat are best suited for all these various techniques.
• Communicate to purchasing and receiving any discrepancies in quality, weight, or specifications of items being received.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
• Maintain an effective training program for all employees so that all their time can be productive.
• Keep production of food at an adequate level which does not result in excessive leftovers and waste.
• Supervise all phases of food production and service directly related to all catering functions.
• Responsible for all quantity and quality control of food production and appropriate staffing of entire Butcher shop.
• Ensure equipment and kitchen cleanliness.
• Supervise and schedule butchery staff
• Assure that all cooks have all food items prepared to proper specifications in a timely manner.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
• Maintain food and labor costs
• Assists with other responsibilities and duties in the absence of a team members or other tasks assigned by the manager.
• Follows all policies and procedures ascertained by the hotel.

Qualifications

•  Progressive management experience in a luxury hotel butchery
• Knowledge of Excel, word, and Outlook.
• Culinary Degree
• Must be flexible in terms of working hours.
• Must have great leadership and communication skills.
• Must effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and objectivity under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
• Must be able to work in all areas of food production