Commis I (Butcher)

Overview

The Commis I (Butcher) is responsible for preparing, cutting, and portioning meat products according to the kitchen’s requirements, ensuring quality, freshness, and hygiene standards are maintained at all times. This role supports the Butchery team in delivering consistent, high-quality meat for all culinary operations. Responsibilities

Prepare, cut, trim, and portion various types of meat, including beef, lamb, poultry, and others, according to portion sizes and kitchen requirements. Ensure all meat products are stored properly and rotated according to FIFO (First In, First Out) principles to maintain freshness. Maintain high standards of cleanliness and hygiene in the butchery area, including workstations, knives, tools, and equipment. Demonstrate proficiency in basic cooking and butchery techniques, including cutting ingredients and preparing daily supplies for assigned stations. Assist in inventory management by checking deliveries for quality, freshness, and proper storage. Transport, process, and store ingredients under the supervision of the Executive Sous Chef, following all regulations. Follow recipes and portion specifications accurately to minimize waste and maintain consistency. Comply with food safety regulations, local health and safety standards, and company policies. Promptly report any hazards, faulty equipment, or maintenance requirements to the immediate supervisor. Perform other duties as assigned by the Executive Sous Chef. Qualifications

Culinary degree or relevant certification is preferred. Previous experience in a butchery or kitchen environment is an advantage. Basic knowledge of meat cuts, handling, and preparation techniques. Understanding of hygiene, sanitation, and food safety standards. Ability to work in a fast-paced environment and handle physical tasks. Team player with a willingness to learn and take direction from senior chefs. Additional Information

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