A Commis in the butchery section will perform quality inspections, for products such as; meat, poultry, and fish upon delivery to ensure product quality. The Butcher; cut, trim, bone, tie, and grind meats, such as beef, poultry, and fish, to prepare meat in the finished form. A Commis will prepare special cuts of meat, poultry, and fish ordered by customers. They adheres to food safety and sanitation standards.
Key Accountabilities:
Cutting, boning, and trimming products in a way that keeps wastage to a minimum.
Carrying out temperature checks on products, and recording the readings accordingly.
Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per the Municipality and the company requirements at all times.
Ensuring that all work equipment and spaces are sanitary and meet health guidelines.
Store products in refrigerators or freezers at the required temperature.
Track item inventory levels in coordination with the concerned department.
Prepare meat, and poultry, into forms ready for cooking, using, or delivery in different varieties, including boning, tying, grinding, cutting, and trimming following instructions from the chef.
Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
Responsible for the correct and timely kitchen preparation for all butchery items.
Skills:
The Commis in the butchery division should have the ability to use hand tools, stand for extended periods, lift heavy items, and work in cold environments. He should have knowledge of meat preparation techniques and cuts. He should possess strong communication and task management skills.
Food Safety Skills
Managing Work Pressure
Teamwork
Product Knowledge
Discipline
Result Oriented
Meat Processing
Attention to detail
