About this role
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.
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.