Demi Chef de Partie - Butchery

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

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/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

What you will be doing:

• Assist the Chef de Partie and Butcher with daily butchery operations.
• Receive, inspect, and properly store meat, poultry, and other related products.
• Clean, trim, debone, cut, portion, and prepare meat according to specifications.
• Maintain consistent portion sizes and minimize product wastage.
• Prepare meat cuts and portions for restaurants, banquets, and other culinary outlets.
• Ensure all products are properly labelled, dated, wrapped, and stored.
• Maintain correct temperature controls and follow FIFO stock rotation.
• Keep knives, equipment, workstations, refrigerators, and storage areas clean and sanitized.
• Follow HACCP, food-safety, hygiene, and occupational-health standards.
• Monitor stock levels and report shortages, quality issues, or damaged products.
• Assist with inventory counts and maintain proper product handling records.
• Ensure all tools and equipment are used safely and correctly.
• Support the culinary team during busy service periods when required.
• Follow instructions from senior chefs and contribute to an organized and efficient kitchen operation.
  
  

• Culinary qualification or relevant vocational training.
• At least 1-2 years relevant work experience in a butchery operation.
• Knowledge of basic meat fabrication, trimming, cutting, and portioning techniques.
• Knowledge of food hygiene and safe meat-handling practices.
• Ability to work in a chilled environment and stand for extended periods.
• Physically fit and able to handle meat products and butchery equipment safely.
• Good teamwork, communication, and time-management skills.