Butchery Chef

Prepare, cut, and portion meats as per hotel standards, trim and debone meats for various cooking methods, ensure meats are fresh and stored at correct temperatures, inspect meat deliveries for quality and food-safety compliance, sanitize work areas and prevent cross-contamination, maintain meat inventory and assist with ordering and stock rotation, work with the kitchen team to ensure timely meat preparation for menu items, assist in menu planning with suggestions on different cuts and preparation methods, requires a minimum of secondary school education (KCSE or equivalent) and experience in hospitality/food production, knowledge of specialty meats and premium cuts, located in Nairobi, Kenya; in-person work arrangement.