Head Butcher

1 week ago


Dubai, Dubai, United Arab Emirates Accor Hotels Full time
Job Title: Head Butcher - Meat Department Manager

Job Summary:

We are seeking a highly skilled and experienced Head Butcher to join our culinary team at Accor Hotels. As a key member of our team, you will be responsible for overseeing the daily operations of the Butchery/Fishmonger Sections, ensuring adherence to company policies and procedures, and implementing guidelines for operating departments.

Key Responsibilities:

  • Department Management: Organize, plan, direct, and control the Butchery/Fishmonger Sections on a daily basis, ensuring efficient and effective operations.
  • Quality Control: Ensure adherence to company and hotel policies and procedures, as well as all standards, to maintain high-quality products and services.
  • Inventory Management: Implement guidelines for operating departments, including ordering stock from the main storeroom, estimating daily and weekly requirements, and replenishing items as necessary.
  • Food Safety and Hygiene: Verify that stock received from suppliers meets desired standards, ensure all stocks are securely kept and under the correct conditions, and establish effective control of the Kitchen Department.
  • Collaboration and Communication: Collaborate with outlet chefs to take corrective action where necessary, keep outlet chefs informed about seasonally available meats, fish, and produce, and conduct regular meetings with the Executive Chef and Chef De Cuisine.
  • Training and Development: Identify training needs and plan training programs for the Heartists, and assist in performance appraisals when necessary.
  • Customer Service: Establish rapport with guests to maintain good customer relationships and coordinate with the purchasing department to ensure efficient operations.

Requirements:

  • High school diploma or equivalent required; degree in culinary arts or related field preferred.
  • Minimum 3 years of experience in a similar role, preferably in a hotel or restaurant setting.
  • Excellent leadership and communication skills, with the ability to work effectively in a team environment.
  • Strong knowledge of food safety and hygiene practices, as well as inventory management and control procedures.
  • Ability to work in a fast-paced environment and adapt to changing priorities and deadlines.


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