Head Butcher at - Nairobi, Kenya - Fairmont Hotels & Resorts

Description

The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts.

The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high.

The hotel has a signature Tudor style of architecture that has been maintained since its original construction


What you will be doing:
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Actively share ideas, opinion and suggestions to improve the environment and menus
Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback.
Maintain cleanliness and proper rotation of product in Butcher chillers
Minimize wastage/ spoilage
Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.
Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations
Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards
Ensures proper portion control to minimize wastage in the Butcher Shop
Complete daily Meat, Fish & Poultry market lists based on hotel volume
Ensure daily rotation of all Butchery items from the outlets to maintain quality
Liaison with purchaser to communicate quality for money ratio
Maintain consistency for all items leaving the Butcher Shop
Yield testing of all products
Keep inventory of red meats to ensure proper aging of meats
Performs any other reasonable duties as required by the department head
Ensure storeroom requisitions are accurate to minimize repeat visits

Qualifications

Your experience and skills include:
Reading, writing and oral proficiency in the English language.
High School and culinary school training.
HACCAP knowledge.
Ability to work well under pressure in a fast paced environment.
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times.