Butchery Chef

About the role

We are seeking a dedicated Butchery Chef to join our hotel kitchen team. The successful candidate will be responsible for preparing, cutting and portioning a variety of meats, ensuring that every dish meets Accor’s high standards of quality and presentation.

Key responsibilities

• Prepare, cut, and portion meats according to hotel standards, ensuring quality and consistency.
• Trim, debone, and prepare meats for various cooking methods and presentation.
• Ensure all meats are fresh, properly stored, and maintained at the correct temperatures.
• Inspect meat deliveries for quality and compliance with food safety standards.
• Follow food safety regulations and health guidelines to maintain a clean and safe working environment.
• Properly sanitize work areas, tools, and equipment to prevent cross‑contamination.
• Maintain inventory of meats and report stock levels to the Executive Chef for ordering.
• Assist with inventory control and ensure stock rotation and usage within shelf life.
• Work closely with the kitchen team to ensure timely preparation of meat for menu items.
• Assist in menu planning by providing suggestions on cuts of meat and preparation methods.

Required profile

• Minimum secondary school education (KCSE or equivalent).
• Experience in retail, hospitality, restaurant, or food production environments.
• Knowledge of specialty meats and premium cuts.

Required skills

• Meat cutting and portioning
• Deboning and trimming
• Food safety and hygiene compliance
• Inventory management and stock rotation
• Temperature control of perishable products