Chef de Partie- Butchery
5 months ago
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Manage the day-to-day operation of the department and ensure all standards are followed
- Complete daily meat, fish & poultry market lists based on hotel volume
- Control costs by utilizing leftover meat, fish & poultry items in staff cafeteria & buffets
- Ensure daily rotation of all butchery items from the outlets to maintain quality
- Liaise with the Purchaser to communicate quality for money ratio
- Maintain consistency for all items leaving the Butcher Shop
- Keep inventory of red meats to ensure proper aging of meats
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Have full knowledge of all menu items, daily features and promotions
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned.
**Qualifications**
- Previous experience in the Culinary field required
- Journeyman’s papers or international equivalent preferred
- Diploma Certification in a Culinary discipline an asset
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
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