A Commis assigned in Butchery section is responsible for assisting in the preparation and handling of meat, poultry, and fish products and will be reporting under the Sous Chef - Butchery. He/she will defrost, organize, and portion various proteins according to menu requirements while ensuring minimal waste and strict adherence to hygiene and safety standards. The Commis Butcher supports the daily operations by maintaining a clean, sanitized, and well-organized workstation, properly storing ingredients, and ensuring equipment is used safely and efficiently in line with HACCP protocols.
The ideal candidate should have basic knowledge of different types of meat and fish, cutting techniques, and the appropriate use of knives and butchery tools. They must be physically fit, able to work in cold environments, and capable of following instructions precisely. Strong attention to detail, a commitment to cleanliness, and a willingness to learn are essential. This position also requires compliance with company policies, participation in health and safety procedures, and flexibility to support other kitchen sections when needed.
Key competencies include the ability to build strong working relationships, a proactive drive to achieve goals and objectives, and the capacity to innovate and adapt to change.
Other standard responsibilities
Comply with the company policiesKnows all safety and emergency procedures of the hotelDrive and contribute to the overall efficiency of the departmentMaintain the confidentiality and privacy of any confidential documents, matters, and techniquesShould always model the Company’s cultureTake on other tasks as may be necessary or required