Chef Boucher

As part of the development of our brigade, we are looking for an experienced, rigorous and highly operational Head Butcher, capable of taking responsibility for the butchery as well as the reception of goods intended for the kitchens.

As a true guarantor of the quality of raw materials from the moment they arrive at the hotel, the Head Butcher plays an essential role in our culinary organization.

Main Missions:

• Supervise all butchery operations: cutting, boning, trimming, portioning, preparation and storage of meats and poultry.
• Ensure the receipt and control of Kitchen deliveries: quantity, weight, quality, freshness, temperature, use-by date, packaging and conformity with orders.
• Refuse and report immediately any product that does not meet the quality standards or requirements of the hotel.
• Supervise the fish shop: freshness check, preparation, curdling, gutting, filleting and portioning of fish and seafood.
• Supervise the vegetable processing area and ensure compliance with the procedures for washing, disinfecting, preparing and storing fruits, vegetables and herbs.
• Ensure compliance with the cold chain, traceability, labeling and FIFO/FEFO procedures.
• Optimize cuts and yields to reduce losses and waste and contribute to controlling food costs.
• Ensure the cleanliness and disinfection of the butchery, fishmonger, vegetable and reception areas under his/her responsibility.
• Strictly enforce HACCP, hygiene and food safety standards.
• To supervise, train and support employees assigned to its different areas.
• Collaborating daily with the Executive Chef, the Executive Sous Chef, Purchasing, Receiving, Cost Control and the various kitchens.

Desired Candidate Profile

Qualifications

Desired Profile:

We are primarily looking for a true butchery professional, with excellent knowledge of meats, different cuts, cutting techniques and yields.

Proven experience as a Head Butcher or qualified Butcher in high-end hotels, restaurants or large volume structures is sought.

A good understanding of goods receipt, temperature controls, traceability and HACCP procedures is essential.

Experience in 5-star hotels and/or hotel openings is a real plus.

Qualities Sought:

Rigour, organisation, excellent product knowledge, sense of costs and returns, field leadership, vigilance on hygiene and safety, ability to work in a team and collaborate with several departments.

Are you passionate about the product, demanding in terms of quality, and looking to take responsibility for a key area of ​​our culinary operations? Join us and participate in building our new team.