Butcher Chef - Egyptians Only

Kempinski Palace Cairo

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.

Key Responsibilities

• 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.

Skills, Knowledge and Expertise

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.