Chief Butcher - InterContinental Jeddah

The primary responsibility of this role is to align the hotel’s policies and procedures to deliver “Great Hotels Guests Love” and create the right environment in which our colleagues can experience our “winning ways and IHG commitment.

Under the general guidance of the Executive Chef or his delegate, and within the limits of established policies, procedures and service performance and product standards, oversees and directs all aspects of the operation in the Butchery Section.

At InterContinental Hotels & Resorts, we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

1. Be charming by being approachable, having confidence and showing respect.
2. Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
3. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

FINANCIAL RETURNS

1. Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
2. Control labour costs within assigned kitchen department.
3. Controls all food requisitions and orders to ensure proper quantities and best quality is purchased.
4. Assists kitchen management in creating menus, recipes, costing and food quality standards.
5. Ensures that all food transfers are correctly recorded.

PEOPLE

1. Participates in Kitchen’s training or hotel related training programmes.
2. Assists in ensuring that fridge, freezer, cupboards and working tables are kept clean at all times.
3. Knows all recipes, menus and products related to assigned section.
4. Responsible to improve his knowledge and future growth with the company.
5. Develops positive working relations with team members.

GUEST EXPERIENCE

1. Ensures a high level of cleanliness within the Butchery Section by making sure that it is kept in a hygienic and organized manner, fit for food production.
2. Plans and supervises production of all raw poultry, meat, seafood and fish, including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensures that they are fresh and prepared in the correct manner.
3. Maintains comprehensive product knowledge on ingredients, equipment, market and current trends.
4. Deals effectively with guest requests and takes appropriate actions to resolve guests complaints.

RESPONSIBLE BUSINESS

1. Reports any non-available item to the Executive Chef or his delegate as well as the Section Head concerned, and proposes an alternative if the item cannot be prepared within an acceptable time frame.
2. Performs related duties and special projects as assigned.
3. Ensures that Butchery Section equipment is used correctly, kept clean, and reports any defects promptly.
4. Reports any injury and accidents to his supervisor or kitchen management.
5. Must be familiar with HACCP standards and food hygiene regulations.

ACCOUNTABILITY

1. Meeting with HACCP requirements.
2. Preparing food orders as per required standard.

Qualification and Requirements

1. Secondary school certificate or equal level of education.
2. Two years experiences as Assistant Head Butcher.
3. Speaks English; Arabic language is an advantage.
4. Computer knowledge (MS Office & internet).