Commis I - Butchery

Responsibilities

• Prepares, portions, trims, debones, and stores meat, poultry, and seafood according to standard recipes
• Ensures all meat products are handled, labelled, stored, and rotated correctly following HACCP standards
• Maintains hygiene, cleanliness, and sanitation within the butchery area and cold storage
• Assists senior chefs with daily mise en place and production requirements
• Monitors stock levels and reports shortages or quality concerns
• Minimizes waste through proper handling and storage of raw materials
• Maintains kitchen equipment and reports maintenance issues
• Adheres to all food safety regulations and health and safety standards

Requirements

• Knowledge of basic butchery techniques including cutting, trimming, and deboning
• Strong knife skills including handling, sharpening, and maintenance
• Ability to identify different cuts of meat and their culinary uses
• Understanding of food safety, hygiene standards, and raw meat storage
• Ability to follow recipes and work efficiently under guidance
• Hands-on approach with a can-do work style

Preferred Qualifications

• Prior experience in a kitchen environment

Benefits

• Competitive salary package
• Service Charge Average
• Accommodation and transportation provided
• Duty meals provided
• Medical insurance provided
• Annual leave and biennial flight ticket
• Career growth opportunities

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries.