Commis Chef (Butchery)
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Job Location:
Monthly Salary:
Posted on:
2 hours ago
Vacancies:
1 Vacancy
Job Summary
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
Report any quality or safety issues to the Chef de Partie or Sous Chef
Cost Control & Waste Management
Minimize waste by efficient trimming and utilization of raw materials
Assist in portion control to maintain food cost standards
Properly store leftovers and by-products according to procedures
Teamwork & Operations
Work cooperatively with other kitchen sections
Follow instructions from senior chefs and support smooth kitchen operations
Assist during busy service periods and special events
Attend training sessions and briefings as required
Qualifications & Experience
Certificate or diploma in Culinary Arts (preferred)
02 years of kitchen experience preferably in butchery or cold kitchen
Basic knowledge of meat cuts seafood and poultry handling
Understanding of food safety and hygiene standards
Skills & Competencies
Basic knife skills and willingness to learn butchery techniques
Good physical stamina and ability to work in cold environments
Ability to work under pressure and in a team
Attention to detail and commitment to quality
Positive attitude and eagerness to develop culinary skills
Working Conditions
Shift-based work including weekends and public holidays
Standing for long periods and handling raw food products
Exposure to cold storage and sharp tools
Qualifications :
Bachelors Degree or any culinary degree
Must have worked at least one year as Demi Chef in Hotels and Restaurants
Excellent leadership and interpersonal skills
Strongly committed to teamwork and customer service
Eye for detail to achieve operation excellence
Additional Information :
Thai Naitionality only
Remote Work :
No
Employment Type :
Full-time
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About Company
In the sustainable food sector, we work with large food companies, providing them with professional consulting services to help them add sustainable food to their supply chains, thereby improving food safety and food quality, and improving animal welfare. Our partners include leading ... View more
