Commis Chef – Butcher

1. Daily Preparation 

Meat & poultry preparation:

• Trim, cut, debone, and portion meats according to menu specifications.
• Prepare seafood items (filleting fish, cleaning prawns, etc.) depending on hotel outlet needs.
• Grind meat and prepare mixes for burgers, sausages, kebabs, etc., if required.

 Portion control:

• Weigh and label all portions to meet recipe and cost-control standards.
• Prepare daily requisitions for kitchen outlets.

2. Storage & Inventory Responsibilities

 Receiving & checking deliveries:

• Inspect quality and temperature of meat, poultry, and seafood upon arrival.
• Report any inconsistencies to the Chef de Partie or Sous Chef.

 Proper storage:

• Store all proteins in designated cold rooms following FIFO.
• Make sure items are covered, labelled, dated, and separated to avoid cross‑contamination.

 Stock monitoring:

• Inform seniors of low stock levels or upcoming shortages.
• Assist in monthly inventory counts.

3. Hygiene, Safety & Quality Compliance

 Hygiene standards:

• Follow IHG Food Safety Management System (FSMS) and HACCP guidelines strictly.
• Maintain cleanliness of butcher room, equipment, and cutting boards.

 Equipment handling:

• Use knives, meat saws, grinders, and slicers safely and responsibly.
• Regularly sanitize tools and report any maintenance issues.

4. Coordination with Kitchen Teams

 Communication:

• Coordinate with hot kitchen, cold kitchen, banquet kitchen, in‑room dining, and specialty restaurants.
• Ensure all outlets receive correct cuts and quantities on time.

 Support kitchen operations:

• Prepare special cuts for à la carte or banqueting as requested.
• Assist chefs during peak service if needed.

5. Administrative & Support Tasks

 Documentation:

• Maintain daily production sheets.
• Record wastage, trimming, and yields for cost control.
• Label items clearly according to IHG standards.

 Learning & development:

• Work closely with the Chef de Partie to learn new cuts and preparation methods.
• Attend IHG training sessions on food safety and culinary skills.

High‑Level Requirements – Commis Chef (Butcher)

• Diploma or recognized certification in Culinary Arts.
• Minimum 2–3 years of experience in a similar butchery role within a fine‑dining or luxury hotel environment.
• Strong expertise in meat, poultry, and seafood preparation and portioning.
• Solid knowledge of hygiene, food safety, and HACCP procedures.
• Previous GCC experience preferred, especially within 4‑ or 5‑star branded hotels.
• Ability to work in high‑volume operations and multicultural team environments.
• Good communication skills and commitment to maintaining quality and consistency.