Commis Chef - Butchery

Job Purpose

To assist in the preparation, cutting, portioning, and handling of meat, poultry, and other butchery products while maintaining the highest standards of hygiene, food safety, quality, and wastage control.

Key Responsibilities

Assist in the cutting, trimming, deboning, portioning, and preparation of meat and poultry as per hotel standards.

Prepare daily mise en place for the Butchery section as per production requirements.

Handle and store meat, poultry, and related products at appropriate temperatures.

Follow standard recipes, portion sizes, and preparation specifications.

Ensure proper FIFO/FEFO practices and monitor product freshness.

Maintain high standards of personal hygiene, food safety, and sanitation at all times.

Clean and sanitize knives, cutting boards, machines, work surfaces, and butchery equipment after use.

Minimize product wastage through proper trimming, cutting, and utilization techniques.

Check the quality and quantity of incoming meat and poultry products and report discrepancies to the supervisor.

Assist in maintaining proper labeling, dating, and storage of prepared products.

Follow HACCP, hotel food safety procedures, and all departmental SOPs.

Ensure safe handling and operation of butchery equipment and tools.

Support other Food Production sections whenever required.

Maintain cleanliness and organization of the Butchery section throughout the shift.

Perform any other duties assigned by the Chef / Department Head.

Required Skills & Competencies

Basic knowledge of meat and poultry cuts and portioning.

Knowledge of food safety and hygiene standards.

Good knife-handling skills.

Ability to work efficiently in a fast-paced hotel kitchen.

Good attention to detail and portion control.

Ability to work as part of a team.

Physically fit and comfortable working in a chilled/cold environment.

Willingness to learn professional butchery techniques.

Qualification & Experience

Qualification

ITI / Diploma / Certificate in Culinary Arts or Hotel Management preferred.

Experience

0–2 years of experience in a hotel, resort, restaurant, or commercial kitchen.

Pay

₹18,000.00 - ₹21,000.00 per month

Benefits

Flexible schedule

Food provided

Health insurance

Leave encashment

Provident Fund

Work Location

In person