Demi Chef de Partie - Butchery
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Your experience and skills include
- Culinary qualification or relevant vocational training.
- At least 1-2 years relevant work experience in a butchery operation.
- Knowledge of basic meat fabrication, trimming, cutting, and portioning techniques.
- Knowledge of food hygiene and safe meat-handling practices.
- Ability to work in a chilled environment and stand for extended periods.
- Physically fit and able to handle meat products and butchery equipment safely.
- Good teamwork, communication, and time-management skills.
About Sofitel
Parent group profile
Accor
Global hospitality group managing a vast network of hotel brands.
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