The Commis II – Butchery is responsible for supporting the daily operations of the butchery section by preparing and portioning all meats, poultry, and seafood according to recipe and quality standards. This role requires strong knowledge of meat handling, hygiene, safety, and portion control, while maintaining cleanliness and organization of the work area.

QUALIFICATIONS:

• Minimum 1–2 years of experience in a butchery or similar culinary role in a hotel or high-volume kitchen.
• Basic knowledge of various cuts of meat and butchery techniques.
• Understanding of food safety and hygiene standards (HACCP).
• Ability to work in a fast-paced and physically demanding environment.
• Strong attention to detail, knife skills, and a willingness to learn.
• Team player with good communication and time management skills.
• Flexibility to work shifts, weekends, and public holidays as required.

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods
• Ability to lift and carry heavy items (up to 25 kg)
• Manual dexterity and coordination for knife handling
  Job Type: Full-tim

• Assist in receiving, checking, and storing of meat, poultry, and seafood deliveries.
• Prepare and portion meat products according to kitchen requirements and menu specifications.
• Ensure all products are stored correctly with proper labeling, dates, and storage conditions.
• Maintain high standards of hygiene, cleanliness, and food safety at all times.
• Sharpen and maintain tools and equipment used in butchery.
• Support the Chef de Partie or Sous Chef in inventory control and waste reduction.
• Follow proper rotation (FIFO) to ensure product freshness and minimize wastage.
• Assist in setting up and organizing the butchery section for daily operations.
• Adhere to all HACCP and food safety regulations and hotel standards.
• Perform any other duties as assigned by the supervisor or chef.