Commis / Butcher

Cutting, trimming and grinding meat using butcher cutlery and powered equipment

To portion and prepare meat in cooking form

Cuts and weights steaks and chops for individual serving

Shapes and ties roast

Ensures the right size and product is served to the outlet

Manages all the quality control equipments e.g., fridge, freezer are fully operational

Estimate requirements and requisitions or order meat.

Receives and inspects meat on delivery

Records quantity of meat received and issue to the cooks

Ensures unfit or sensitive meat products are kept aside.

To ensure correct stock rotation, first in first out, at all times and make recommendation to the head chef when meat cuts need using up

To ensure all meat and fish items are kept under optimum condition

To check equipment regularly and ensure preventive maintenance is effected

To ensure regular stock takes are conducted.