Commis Butcher (Temporary)

About the role

Responsible for active participating in the Butchery operations of preparing raw meats, fowls, sausage production, smoking of all kinds and fishes and related food preparing in the Butchery.

Key responsibilities

• Supervises, coordinates and performs activities of Commis I, II and Helpers in proper cleaning, boning, disjoining, trimming, cutting, grading and other preparation works of beef, pork, veal, chicken and all kinds of fishes and seafood, according to specified requirements of the hotel
• Assists in the daily set up of all outlets requisition as well as of cake shop
• Checks on the daily basis that all refrigerators are cleaned to the highest possible standard
• Reports immediately any upcoming problems with the sections to Chef de Partie
• Conducts together with Chef de Partie training and lesson session as well as training program
• Directs and supervises the proper storage and disposal of all meat, poultry and fish items
• Assists and supervises on incoming high quality raw food items and takes special care in selecting fresh seafood
• Eliminates unnecessary food wastage
• Supervises and participates together with immediate subordinates on the production and presentation according to standard
• Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues

About you

• High School plus technical or above in related field
• 1-2 years experiences in similar position
• Reasonable English language skills
• Sound organizational skills
• Ability to lead, motivate and develop a team of individuals
• Able to handle demanding workload
• Sound knowledge of working practices of the kitchen
• Ability to work a personal computer (desirable)
• Proven track record in hotel of similar standard in similar capacities (desirable)
• In possession of all faculties with strong resistance