Commis Butcher (Temporary)

- Supervise and support the preparation, cutting, trimming, and portioning of meat, poultry, fish, and seafood according to hotel standards. - Prepare daily outlet requisitions and ensure all refrigerators and work areas are clean and well maintained. - Inspect incoming meat, poultry, fish, and seafood to ensure quality and freshness. Ensure proper storage, handling, and disposal of all food items in accordance with hygiene standards. - Monitor food waste and control costs effectively. - Assist the Chef de Partie with staff training, coaching, and daily kitchen operations. - Supervise food production and presentation to ensure consistent quality and standards. - Report operational issues or concerns promptly to the Chef de Partie.