Commis II - Butcher
Core
Support the Chef de Cuisine/Sous Chef in the Butchery section by preparing and handling meat, poultry, seafood, and other ingredients according to hotel standards.
Role type
Commis II Butcher
Builds
Prepared meat, poultry, and seafood products for hotel dining
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Meat preparation, portion control, food safety compliance, kitchen equipment operation, inventory management
Preferred skills
Experience in luxury resort settings, ability to train team members, adaptability under pressure
Technologies
Commercial kitchen equipment
Responsibilities
Prepare, trim, cut, and portion meat, poultry, and seafood; maintain food safety and hygiene standards; organize the butchery section for efficient workflow; minimize food waste; support other kitchen sections as needed.
Seniority
Junior, entry-level IC
