Butcher Commis

The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

Duties;

1. The ability to check and complete mise en place pars in setting up the station.
2. The ability to turn off all equipment ensuring no safety hazard has been left behind
3. The ability to set up station properly and on time for each service period.
4. The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.
5. The ability to make sure quality and quantity meets our standard.
6. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
7. The ability to not leave your section without doing the final check.
8. The ability to be able to work in another area when needed and take part in cross training when directed.
9. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
10. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
11. The ability to be able to work unsupervised.