Commis chef-Butchery

About the role

We are looking for a Commis chef‑Butchery to support the Butchery Chef de Partie in a busy hotel kitchen. The role involves preparing meat, poultry and seafood for the hotel’s restaurants, room service and large events while maintaining the highest standards of hygiene and safety.

Key responsibilities

• Assist the Butchery Chef de Partie with daily meat, poultry and seafood preparation.
• Receive, inspect and store meat products following quality, hygiene and food‑safety standards.
• Trim, portion, debone and cut meat according to specifications and prepare marinades and mise en place.
• Support the preparation of dishes for restaurants, room service, banquets and large‑scale functions.
• Label, date and rotate stock using FIFO principles.
• Clean and sanitize all butchery equipment and work areas in line with HACCP requirements.
• Minimise waste through efficient product utilisation and portion control.
• Assist with stock counts, inventory checks and reporting of shortages or quality issues.
• Follow temperature‑control procedures for chilled and frozen products.
• Maintain personal hygiene and comply with health and safety regulations.

Required profile

• Certificate or Diploma in Culinary Arts, Food Production or a related field.
• Previous experience in a hotel, restaurant or high‑volume kitchen environment.
• Basic knowledge of meat cuts, butchery techniques and product handling.
• Understanding of food safety and hygiene practices (HACCP knowledge is a plus).
• Ability to work under pressure in a fast‑paced environment.
• Strong attention to detail and commitment to quality.
• Willingness to work flexible shifts, including weekends and public holidays.

Required skills

• Knife handling
• Operation of butchery equipment
• HACCP knowledge
• Familiarity with Opera or similar hotel management systems (advantage)