Commis Butcher
Commis Butcher
Posted on :
22-08-2025
Employer Active
1 Vacancy
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Job Description
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
- Follow instructions of the Head Butcher.
- To ensure that the daily requirements of each different sections of the Kitchen Department as regards the supply of fresh/ cooked meat/ fish and seafood products are delivered to them at the requested time quantity and standards.
- Consult with the Head Butcher about food production aspects of special events e.g. functions outside catering; being planned.
- Preparation of marinades.
- Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
- To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate Head Butcher).
- To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
- Establish control to minimize waste and theft.
- Maintains all work areas butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with the Health and Safety Manager.
- Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To work closely with Health and Safety Manager in implementing all hygiene and safety procedures.
- Participates in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules emergency procedures and fire prevention regulations.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry company or hotel.
- To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
- To carry out any other reasonable duties as assigned by the Head Butcher.
Qualifications :
- Reading writing and oral proficiency in the English language.
- High School and culinary school training.
- HACCAP knowledge.
- Ability to work well under pressure in a fast paced environment.
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs remaining calm and courteous at all times.
Additional Information :
Physical Aspects of Position (include but are not limited to):
- Constant standing and walking throughout shift
- Frequent standing and walking throughout shift
- Occasional lifting and carrying up to 30 lbs
- Occasional kneeling pushing pulling lifting
- Occasional ascending or descending ladders stairs and ramps
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
Key Skills
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