Commis Chef- Butcher

• Receive and check the quality, quantity, and freshness of meat and poultry deliveries.
• Cut, trim, debone, and portion various meats according to kitchen standards.
• Prepare meat cuts for different kitchen operations ensuring consistent portion sizes and presentation.
• Label, date, and store meat products correctly under appropriate temperature conditions.
• Maintain hygiene and sanitation standards in the butchery area including equipment and surfaces.
• Use and care for butchery tools and equipment safely.
• Monitor stock levels and report replenishment needs.
• Minimise wastage by proper handling and storage of meat products.
• Follow food safety procedures to prevent contamination and ensure proper separation of raw and cooked items.
• Work with other kitchen sections to ensure timely meat preparation and availability.
• Adhere to recipes, portion specifications, and kitchen procedures.
• Assist in stocktaking and keep accurate records of meat usage and storage.

• Hold a Certificate or Diploma in Food Production, Culinary Arts, or a related field.
• Have 1 to 2 years of kitchen experience, preferably with butchery exposure.
• Know different meat cuts, deboning, trimming, portioning, and preparation methods.
• Understand food safety, hygiene, sanitation, and correct food storage.
• Be skilled in safely handling butchery tools and equipment.
• Possess good knife skills and pay close attention to detail.
• Follow instructions, recipes, and portion specifications carefully.
• Communicate well, manage time effectively, and work well in a team.
• Be proactive, eager to learn, and able to work in a fast-paced kitchen.
• Be flexible to work shifts, weekends, and public holidays as needed.

No salary or specific benefits are stated in the advert.

Apply through the employer's official contact by submitting your application before 16 November 2026.