Commis - Butchery

We are currently seeking a Commis - Butchery to join our vibrant team. At Novotel Mumbai Juhu Beach we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

As a Commis – Butchery, you play a vital role in ensuring the highest standards of meat preparation, quality, and food safety. You bring precision, attention to detail, a willingness to learn, and a passion for culinary excellence, supporting the kitchen team in delivering exceptional dining experiences for our guests.

Key Responsibilities

• Supports the smooth running of the kitchen department by ensuring all butchery operations are carried out efficiently and in line with hotel standards.
• Prepares, portions, trims, debones, and stores meat, poultry, and seafood according to standard recipes, production requirements, and portion control guidelines.
• Ensures all meat products are handled, labelled, stored, and rotated correctly, following HACCP and food safety standards.
• Maintains the highest standards of hygiene, cleanliness, and sanitation within the butchery area, equipment, and cold storage.
• Assists senior chefs with daily mise en place and production requirements, ensuring timely preparation for all hotel outlets and events.
• Monitors stock levels and reports shortages, quality concerns, or discrepancies to the Sous Chef or Chef de Partie.
• Minimizes waste through proper handling, storage, and utilization of raw materials while supporting departmental cost control initiatives.
• Works collaboratively with the kitchen brigade to ensure smooth operations and timely service.
• Takes responsibility for assigned duties, ensuring all tasks are completed professionally and within the required timelines.
• Maintains kitchen equipment and reports any maintenance issues promptly.
• Adheres to all company policies, food safety regulations, health and safety standards, and due diligence requirements, ensuring compliance during internal and external audits.
• Promotes a positive team environment by building effective working relationships and demonstrating the company's culture and values.
• Participates in ongoing training and development to continuously improve technical butchery skills and culinary knowledge.