Job Description
A growing Four-Star Hotel in the Upper West Region is looking for a Chef de Partie Butcher to support the main kitchen, full time.
We need an energetic individual to be responsible for all the Hotel’s meat and poultry production, menu planning, recipes, methods and reduction of waste.
They will also be responsible for communicating work load to subordinates within a timely and cost-efficient manner, and the training of subordinates.
If you are excited about food industry and broadening your horizons; we would like to meet you.
KEY ACCOUNTABILITIES
Include but are not limited to:
Follow instructions from the Executive Chef
Promote a safe working environment
Supervision and training
Meat and fish orders, requisitions and portioning
Preventative maintenance and cleaning of all machines, working utensils, freezers and refrigerators
Liaise with storekeepers and purchasing department