Kempinski Palace Cairo
SCOPE
SCOPE
The Butcher Chef will work closely with the culinary team, ensuring the availability of fresh, high-quality meats & fishes and providing guidance and training to junior kitchen staff.
MAIN RESPONSIBILITIES
- Expertly handle and prepare a wide range of meats, including beef, pork, poultry, lamb, and game, using precise butchery techniques.
- Assess the quality and freshness of meats, selecting the best cuts for our kitchen.
- Fabricate, portion, and trim meats according to recipes, menu specifications, and portion control standards.
- Collaborate with the culinary team to develop and execute creative and appealing dishes featuring various cuts of meat.
- Enhance the flavors and tenderness of meats through marinating, seasoning, and proper cooking techniques.
- Maintain cleanliness and organization of the butcher station, including tools, equipment, and work area.
- Ensure compliance with all food safety and sanitation regulations, including proper storage, handling, and labeling of meats.
- Manage inventory of meats, monitor stock levels, and place orders to ensure a consistent supply of high-quality products.
- Train and mentor junior kitchen staff in proper meat handling, butchery techniques, and safety procedures.
- Stay updated on industry trends, new cuts, and emerging techniques related to meat preparation and utilization.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
NATIONALITY: Eligible for a working permit in country of hire.
EDUCATION:
- Gastronomic education certificate or equivalent is beneficial (apprenticeship/diploma/BA/Bsc).
- Must show signs of career development
- HACCP certification
EXPERIENCE: To fill the position, the following is required:
- Proven experience as a Butcher Chef or similar role
- Experience in the retail sector is beneficial
- International experience preferred
LANGUAGE: Ability to work and communicate in a multinational environment:
- Local language – excellent oral and written skills.
- English – excellent oral and written skills.
- Additional language – beneficial.
COMPETENCIES:
- Excellent knife handling and precision cutting abilities
- Knowledgeable of food safety regulations.
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Excellent written and verbal communication skills.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Ability to identify and delegate tasks effectively.
- Excellent organizational and time management skills.
- Applies a professional, confidential and ethical approach at all times.
- Works in a safe, prudent and organized manner.
TECHNICAL COMPETENCIES: Computer literacy adapted to the field of training:
- Ability to operate computer and office equipment.
- Proficiency in Excel and Word is beneficial.
INDIVIDUAL CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
- Passionate for Food & Beverage
- People Oriented
- Passionate for European luxury
- Entrepreneurial
- Straightforward
- Sense of responsibility
- Team player
- Analytical thinker
- Flexible and reliable
- Tolerant and open minded
- Works well under pressure
OTHER SKILLS: Depending on region and property.