Butcher

Job description / Role

Company Description

Sofitel Al Hamra Beach Resort

Job Description

- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
- Organising, planning, directing and controlling of the Butchery/ Fishmonger Sections.
- Follow instructions of the Chief Butcher.
- To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards.
- Consult with the Chief Butcher about food production aspects of special events e.g. functions, outside catering; being planned.
- Preparation of marinades.
- Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
- To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate Chief Butcher).
- To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
- Establish control to minimize waste and theft.
- Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer.
- Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.

Requirements

- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
- Participates in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
- To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
- To carry out any other reasonable duties as assigned by the Chief Butcher.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.