Commis 1 - Butcher

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy.
• Organising, planning, directing and controlling of the Butchery/ Fishmonger Sections.
• Follow instructions of the Chief Butcher.
• To ensure that the daily requirements of each different sections of the Kitchen Department, as regards the supply of fresh/ cooked meat/ fish and seafood products, are delivered to them at the requested time, quantity and standards.
• Consult with the Chief Butcher about food production aspects of special events e.g. functions, outside catering; being planned.
• Preparation of marinades.
• Order stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
• To verify that stock received from suppliers are to the desired standards of the Kitchen Department (done in liaison with immediate Chief Butcher).
• To ensure that all stocks are being kept securely and under the correct conditions (e.g. temperature) applicable to each type of commodity stored.
• Establish control to minimize waste and theft.
• Maintains all work areas, butchery equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer.
• Is familiar with the operational procedures of all equipment in the butchery and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
• Participates in regular meetings and briefings as may be scheduled.
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.

• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Chief Butcher.

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