A growing Four-Star Hotel in the Upper West Region is looking for a Chef de Partie Butcher to support the main kitchen, full time.

We need an energetic individual to be responsible for all the Hotel’s meat and poultry production, menu planning, recipes, methods and reduction of waste.

They will also be responsible for communicating work load to subordinates within a timely and cost-efficient manner, and the training of subordinates.

If you are excited about food industry and broadening your horizons; we would like to meet you.

KEY ACCOUNTABILITIES
Include but are not limited to:

Follow instructions from the Executive Chef
Promote a safe working environment
Supervision and training
Meat and fish orders, requisitions and portioning
Preventative maintenance and cleaning of all machines, working utensils, freezers and refrigerators
Liaise with storekeepers and purchasing department
Take responsibility for the butchery
Be food cost conscious, check wastage and avoid wasteful expenditure
Ensure hygiene and food safety by employing best practises.

CORE SKILLS & COMPETENCIES

Professional attitude and appearance

Ability to be resourceful and proactive when issues arise

Multitasking and time-management skills, with the ability to prioritize tasks
Good knowledge of quantity food production and the ability to taste all foods to assure correct preparation of sausages, pates, terrines, marinades and meat-based stuffing
Ability to read, interpret and demonstrate the preparation of recipes.
The ability to work without direct supervision, make decisions and the ability to control various sections in the kitchen.

Excellent cooking skills.
Ability to supervise, train, discipline, coach & council subordinates
Extensive knowledge of food handling procedures with regard to public health standards & quality food operations
Ability to communicate tactfully with department heads, co-workers and other employees to resolve problems and negotiate resolutions.
Solid English written and verbal communication skills

Thorough knowledge of the workings of a butchery
Computer literate
Ability to compute basic arithmetic.
The ability to lift and/or move up to 50 pounds

EXPERIENCE

• At least 5 years’ experience as a Chef de Partie Butcher in a hotel/restaurant environment, or a similar position

EDUCATION

• Bachelor’s degree in culinary science from an accredited university
• Any additional certificates, diplomas, experience and training will be an advantage

Send your application to join our team today!