Head Butcher

.Company DescriptionSofitel Al Hamra Beach ResortJob DescriptionResponsibilities:Responsible on a daily basis for organising, planning, directing and controlling of the Butchery/Fishmonger Sections.Ensure that the Butchery/Fishmonger adhere to Company and Hotel Policies and Procedures and all Standards.Implement guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.Follow instructions and understand the philosophy of the Executive Chef and the Chef De Cuisine.Ensure that the daily requirements of each different section of the Kitchen Department, regarding the supply of fresh/cooked meat/fish and seafood products, are delivered to them at the requested time, quantity, and standards.Develop and test recipes and techniques for food preparation and presentation, ensuring consistent top quality and food costs; exercise portion control over all items served.Order stock from the main storeroom; estimate daily and weekly requirements and replenish items as appropriate (done in liaison with superiors).Verify that stock received from suppliers meets the desired standards of the Kitchen Department (done in liaison with immediate Chef de Cuisine).Ensure that all stocks are kept securely and under the correct conditions (e.G. temperature) applicable to each type of commodity stored.Establish effective control of the Kitchen Department by conducting regular spot checks regarding stock, portion control (according to standard recipes), standard of presentation, flavor of foods, and cleanliness of the freezer among others. Establish control to minimize waste and theft.Work in collaboration with the outlet Chefs to take corrective action where appropriate.Keep the outlet Chefs up to date with seasonally available meats, fish, and produce on the local market.Ensure product consistency in quality, appearance, and taste.Assist the Purchasing Manager in the cost-effective selection of raw products.Liaise closely with the Purchase Manager in the event of price fluctuation of products.Continuously test, along with the Chefs de partie, new products on the market.Conduct regular meetings with the Executive Chef and Chef De Cuisine.Share with the Executive Chef / Chef De Cuisine the responsibility to minimize loss.Liaise with Engineering to ensure prompt and efficient repair and maintenance.Assist in performance appraisals when necessary.Identify training needs and plan training programs for the Heartists.Plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.Comply with hotel policies and procedures as well as federal legislation.Establish rapport with guests maintaining good customer relationships.Coordinate constantly with the purchasing department.Conduct monthly Heartist meetings and provide summaries to Executive Chef and Chef De Cuisine