Commis - Butchery

**Job Purpose**

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management

**Key Interactions**

**Internally**
- Engineering
- Food & Beverage
- Housekeeping
- Purchasing
- Talent & Culture

**Externally**
- Suppliers
- Vendors

**Primary Responsibilities**

**Operation**
- Stock up the assigned kitchen with raw materials and ingredients on a daily basis
- Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
- Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
- Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
- Clean and maintain all equipment within the food production area
- Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

**Other Responsibilities**
- Be well versed in hotel fire & life safety/emergency procedures
- Attend all briefings, meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management

**him/**

**Main Complexity/Critical issues in the Job**
- Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

**Profile**

**Knowledge and Experience**
- Minimum Primary school education
- Minimum 1 year of relevant experience in a similar capacity
- Oral proficiency in English language

**Competencies**
- Service oriented with an eye for details
- Ability to work effectively and contribute in a team
- Self-motivated and energetic
- Well-presented and professionally groomed at all times