Commis Chef (Butchery)

Job Description

The Commis Chef (Butchery) supports the butchery section in the preparation, portioning, and handling of meat, poultry, and seafood according to hotel standards. The role ensures hygiene, quality, and consistency while assisting senior chefs in daily kitchen operations.

Key Responsibilities

Food Preparation & Production

• Assist in cutting, trimming, deboning, and portioning meat, poultry, and seafood

• Prepare basic butchery items as directed by senior chefs

• Ensure correct storage, labeling, and rotation of raw materials (FIFO)

• Support daily mise en place for kitchen outlets and banquets

Quality & Hygiene

• Maintain high standards of cleanliness and sanitation in the butchery area

• Follow HACCP, food safety, and hygiene standards at all times

• Ensure proper handling and storage of knives, equipment, and machinery

• Report any quality or safety issues to the Chef de Partie or Sous Chef

Cost Control & Waste Management

• Minimize waste by efficient trimming and utilization of raw materials

• Assist in portion control to maintain food cost standards

• Properly store leftovers and by-products according to procedures

Teamwork & Operations

• Work cooperatively with other kitchen sections

• Follow instructions from senior chefs and support smooth kitchen operations

• Assist during busy service periods and special events

• Attend training sessions and briefings as required

Qualifications & Experience

• Certificate or diploma in Culinary Arts (preferred)

• 0-2 years of kitchen experience, preferably in butchery or cold kitchen

• Basic knowledge of meat cuts, seafood, and poultry handling

• Understanding of food safety and hygiene standards

Skills & Competencies

• Basic knife skills and willingness to learn butchery techniques

• Good physical stamina and ability to work in cold environments

• Ability to work under pressure and in a team

• Attention to detail and commitment to quality

• Positive attitude and eagerness to develop culinary skills

Working Conditions

• Shift-based work including weekends and public holidays

• Standing for long periods and handling raw food products

• Exposure to cold storage and sharp tools

Qualifications

. Bachelor's Degree or any culinary degree
. Must have worked at least one year as Demi Chef in Hotels and Restaurants
. Excellent leadership and interpersonal skills
. Strongly committed to teamwork and customer service
. Eye for detail to achieve operation excellence

Additional Information

Thai Naitionality only