Commis - Butcher

OBJECTIVE

The Commis Butcher is responsible for assisting in the preparation, cutting, trimming, and portioning of meat, poultry, and seafood, ensuring high standards of hygiene, quality, and food safety are maintained at all times.

KEY DUTIES / RESPONSIBILITIES

Key Responsibilities

• Assist in cutting, trimming, deboning, and portioning meat, poultry, and fish
• Ensure all products are prepared according to standard recipes and specifications
• Maintain cleanliness and hygiene in the butchery area
• Properly store all meat products following FIFO (First In, First Out)
• Support senior butchers in daily operations
• Ensure proper labeling and dating of all items
• Handle equipment safely (knives, cutting tools, machines)
• Assist in receiving, inspecting, and storing deliveries
• Minimize waste and control portion sizes
• Follow all health, safety, and food hygiene regulations.

KEY RESPONSIBILITIES

• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guest's satisfaction
  Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Fire & Safety policies, initiatives
  Abiding by all Work Place Health, Safety and Hygiene policies at all times 
• Abiding by the guidelines set out in the Employee Handbook
  Carrying out any other duties as directed by your Manager or Supervisor

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.