Butchery Chef

About the role

The Butchery Chef is responsible for preparing, cutting and portioning all meats served across the hotel’s restaurants and banquets. Working closely with the Executive Chef and kitchen team, you will ensure that every meat product meets Accor’s quality standards and food safety regulations.

Key responsibilities

• Prepare, cut and portion meats according to hotel standards, ensuring consistency and quality.
• Trim, debone and ready meats for various cooking methods and presentations.
• Maintain proper storage, temperature control and freshness of all meat inventory.
• Inspect meat deliveries for quality and compliance with food safety standards.
• Sanitize work areas, tools and equipment to prevent cross‑contamination.
• Monitor inventory levels, report stock to the Executive Chef and assist with ordering.
• Rotate stock and ensure usage within shelf life.
• Collaborate with the kitchen team to deliver meat preparations on schedule for menu items.
• Contribute to menu planning by advising on cuts and preparation techniques.

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

• Specialty meat handling
• Food safety compliance
• Meat trimming
• Meat deboning