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• Job summary:   

• Butcher Commis chefs are novice chefs who work under chef de parties in commercial kitchens to expand their culinary knowledge and skills. They perform various kitchen duties, such as assisting chef de parties in Meat preparations, Meat Cuttings receiving deliveries, and rotating meat stock.

Main Duties and responsibilities:

• Provide the highest and most efficient level of hospitality service to the hotel guests.
• Works in the designated station as set by Executive Chef and/or Sous Chef or DCDp
• Able to organise the assigned work area and efficiently put away orders.
• Arrange cuts of meat and place them in an attractive manner in the display case so that Kitchen will wish to use them for Cooking.
• Use skewers, bone knives, twine and other tools to lace, tie and shape roasts so that they are ready for cook.
• Able to produce quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Prepare meat into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting and trimming to make it easier for Chefs
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cut Meats according to recipes, quality standards, presentation standards and food preparation checklist.
• Rotate products to reduce the chance of any meat spoiling to reduce waste and loss of profits.
• Prepare various cuts of meat as required including correctly preparing beef, lamb, Chicken and poultry cuts
• Label the type of cut, date and destination of meats
• Portion meat cuts a la minute to order during service time
• Communicate portion size accurate to the service to ensure correct billing
• Follow all safety and security policies
• Opens and sets up butcher block cases
• Ensures proper inventory level, product quality and freshness and to prevent the sale of out of code or spoiled products
• Follows Company policy in pricing and handling re-worked and reduced-to-clear items

Experience:

• High school degree or its equivalent
• Graduate Training Courses and safety information are added advantage
• Communication, customer-service, interpersonal skills; team-oriented, physical stamina; detail-oriented and self-motivated

Job Experience Requirements:

• High school diploma or GED.
• Associate degree, diploma, or certification in culinary arts is advantageous.
• Professional Culinary experience over 2 year
• Excellent understanding of various Cutting  methods, ingredients, equipment and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate, read and write clearly and effectively.

Please submit your CV, School Certificate, one picture (Passport Size) along with two reference of previous job email, phone number and must include the job title in the subject line of your email in response to this job announcement. Only short-listed candidates whose applications conform to the criteria above will be contacted for an interview.