Commis I - Butchery

Responsible for the efficient preparation, trimming, and portioning of meat, poultry, and seafood according to hotel standards. Ensures strict adherence to HACCP food safety guidelines and maintains high hygiene standards within the butchery area.

Requires knowledge of basic butchery techniques, strong knife skills, and an understanding of food safety and hygiene. Prior kitchen experience is beneficial but not essential, provided the candidate has a hands-on approach and a passion for hospitality.