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Commis / Butcher
JOB_REQUIREMENTS
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- 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.
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