About the Role
Job Description
The Commis Chef (Butchery) supports the butchery section in the preparation, portioning, and handling of meat, poultry, and seafood according to hotel standards. The role ensures hygiene, quality, and consistency while assisting senior chefs in daily kitchen operations.
Key Responsibilities
Food Preparation & Production
Assist in cutting, trimming, deboning, and portioning meat, poultry, and seafood
Prepare basic butchery items as directed by senior chefs
Ensure correct storage, labeling, and rotation of raw materials (FIFO)
Support daily mise en place for kitchen outlets and banquets
Quality & Hygiene
Maintain high standards of cleanliness and sanitation in the butchery area
Follow HACCP, food safety, and hygiene standards at all times
Ensure proper handling and storage of knives, equipment, and machinery
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