Butcher

Accor Hotels; Boston (MA); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading company in the hospitality sector is seeking a culinary professional to ensure high standards of food preparation and presentation. The ideal candidate will coordinate kitchen operations, maintain hygiene practices, and supervise food service, contributing to an exceptional dining experience for guests.

Qualifications

• Minimum 2 years of relevant experience in a similar capacity.
• Good reading, writing, and oral proficiency in English.

Responsibilities

• Coordinate and prepare raw materials for food service.
• Supervise food setup and ensure quality standards.
• Maintain records of preparation and cooking specifications.

Skills

Food Safety

Coordination

Hygiene Practices

English Proficiency

Education

Culinary Certification

Job description

Company Description

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon introduces Swiss-inspired hospitality to Bintan, celebrating Mövenpick's rich culinary legacy. The resort aims to be a new beach getaway destination for all generations, featuring standout facilities including 420 rooms & suites, two golf courses, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, and spacious event spaces. Wellness is an integral part of the experience, with a vast wellness and recreation village that includes a gym, spa, and Kid Club.

Job Description

1. Actively work, coordinate, and properly prepare all raw materials such as meat, poultry, and seafood according to specifications to ensure smooth and efficient operations.
2. Set up for breakfast, lunch, and dinner by ensuring proper quantities are in place for forecasted covers, special functions, and reservations.
3. Adhere to Mövenpick standards of food quality, preparation, recipes, and presentation.
4. Order adequate supplies for own section and set up mis-en-place.
5. Supervise the proper setup of each menu item and ensure their readiness.
6. Supervise the correct receiving of meat, poultry, and seafood according to specifications.
7. Store unused food properly.
8. Ensure timely delivery of food from own section.
9. Follow proper safety, hygiene, and sanitation practices.
10. Ensure readiness and prioritize in case of last-minute reservation changes.
11. Maintain accurate records of preparation, cooking, and presentation specifications of all dishes, kept at the section for reference.
12. Coordinate closely with the Sous Chef and familiarize with all aspects of the position to be prepared to fill in whenever required.
13. Coordinate job tasks with staff in own section.
14. Help employees to achieve optimum quality.
15. Follow applicable laws regarding food safety and sanitation.
16. Minimize spoilage and wastage.

Qualifications

• Minimum primary school education.
• Additional certification from a reputable culinary school is an advantage.
• Minimum 2 years of relevant experience in a similar capacity.
• Good reading, writing, and oral proficiency in English.
• Ability to speak other languages and basic understanding of local languages is an advantage.