Commis I – Butchery

Job Summary

The Commis I – Butchery is responsible for preparing, processing, portioning, trimming, and storing all meat, poultry, game, and seafood products in accordance with established recipes, hotel standards, food safety regulations, and production requirements.

The Commis I supports the daily operations of the butchery section by ensuring consistent product quality, proper yield, hygiene, and efficient preparation for all hotel food outlets, including restaurants, banquets, room service, specialty dining, and the team member cafeteria.

The role requires strong knife skills, attention to detail, strict adherence to food safety standards, and a commitment to minimizing waste while delivering premium-quality products.

Key Responsibilities

Butchery Preparation & Production

• Prepare daily mise en place for the butchery section according to production schedules.

  
  

• Receive, inspect, trim, clean, debone, portion, and prepare meat, poultry, and seafood according to hotel specifications.

  
  

• Perform basic fabrication of beef, lamb, veal, poultry, and seafood under the supervision of senior chefs.

  
  

• Prepare steaks, chops, fillets, minced meat, burger patties, kebabs, roulades, and other value-added products as required.

  
  

• Ensure all products are correctly labeled, dated, vacuum packed (where applicable), and stored according to hotel procedures.

  
  

• Prepare products for à la carte restaurants, banquets, room service, specialty outlets, and staff dining.

  
  

• Assist in marinating, seasoning, and preparing meat products according to standardized recipes.

  
  

• Ensure consistency in portion sizes to maintain food cost and quality standards.

  
  

Food Quality & Food Safety

• Maintain the highest standards of hygiene in accordance with HACCP principles and local food safety regulations.

  
  

• Follow strict temperature control procedures during receiving, preparation, storage, and transportation of raw products.

  
  

• Ensure proper separation of raw and cooked foods to prevent cross-contamination.

  
  

• Maintain a clean and sanitized work area following the "Clean as You Go" policy.

  
  

• Properly clean, sanitize, and maintain all butchery equipment, including knives, meat slicers, grinders, bandsaws, vacuum pack machines, and cutting boards.

  
  

• Report equipment faults immediately to the Chef de Partie or Engineering department.

  
  

Inventory & Cost Control

• Assist in receiving meat, poultry, seafood, and frozen products, ensuring quality and purchasing specifications are met.

  
  

• Check product freshness, temperature, appearance, and expiry dates upon delivery.

  
  

• Follow FIFO (First In, First Out) and proper stock rotation procedures.

  
  

• Monitor inventory levels and communicate shortages to the Chef de Partie.

  
  

• Maximize product yield through proper trimming and portioning techniques.

  
  

• Minimize waste by utilizing trim and secondary cuts appropriately while maintaining quality standards.

  
  

Teamwork & Operational Support

• Support all kitchen outlets by ensuring timely preparation and distribution of butchery products.

  
  

• Assist other kitchen sections whenever operationally required.

  
  

• Work closely with purchasing, receiving, stores, and production kitchens to ensure smooth operations.

  
  

• Maintain professional communication and teamwork within the culinary department.

  
  

• Attend departmental training sessions and continuously improve butchery skills and product knowledge.

  
  

Health, Safety & Compliance

• Comply with hotel policies, grooming standards, and occupational health and safety procedures.

  
  

• Handle knives and butchery equipment safely and responsibly.

  
  

• Wear appropriate PPE, including cut-resistant gloves, protective aprons, and safety footwear where required.

  
  

• Follow all food traceability and product labeling procedures.

  
  

• Report any food safety concerns, damaged products, or quality issues immediately.