A growing Four-Star Hotel in the Upper West Region is looking for a Chef de Partie Butcher to support the main kitchen, full time.

We need an energetic individual to be responsible for all the Hotel’s meat and poultry production, menu planning, recipes, methods and reduction of waste.

They will also be responsible for communicating work load to subordinates within a timely and cost-efficient manner, and the training of subordinates.

If you are excited about food industry and broadening your horizons; we would like to meet you.

KEY ACCOUNTABILITIES

Include but are not limited to:

Follow instructions from the Executive Chef

Promote a safe working environment

Supervision and training

Meat and fish orders, requisitions and portioning

Preventative maintenance and cleaning of all machines, working utensils, freezers and refrigerators

Liaise with storekeepers and purchasing department