Commis / Butcher

The Role

Under the general guidance and supervision of the Chef de Partie and senior Chef’s, and within the limits of established Mövenpick policies, produces meat & fish products in all aspects of the butchery kitchen.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production & purchasing.

2. The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior Chef on duty.

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

Operations:

1. The ability to run the day to day operation of the butchery area of the kitchen.

2. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

3. The ability to distribute work equally to employees and follow up instructions as per hotel standards.

4. The ability to communicate and pass on information and confirm the comprehension of information with other staff and ensure a smooth uninterrupted operation and service to our guests.

5. The ability to act as a liaison between the Demi Chef de Partie, Chef de Partie and other senior Chefs and the line employees.

6. The ability to create, prepare and present menu items and specials as well as recipe preparation.

7. Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.

8. The ability to prepare meats and seafoods using traditional Western & Local Food Techniques.

9. To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.

10. The ability to follow instruction and work closely with the Demi Chef de Partie, Chef de Partie and Senior Chef’s.

11. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.

12. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.

13. To wear uniforms according to Mövenpick standards.

14. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards.

15. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”.

16. The ability to follow HACCP guidelines and municipality regulations at all times.

17. The ability to follow clean as you go policy and keep work area clean at all times.

18. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

19. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.

20. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.

21. The ability to maintain a cooperative working relationship with fellow employees.

22. The ability to perform other tasks or projects as assigned by hotel management and staff.

23. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

24. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests.

25. The ability to handle and rotate food according to established procedures.

26. The ability to maintain the work area and equipment in a safe and sanitary manner.

27. The ability to maintain a positive attitude and a professional disposition.

28. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.

29. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.

30. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.

31. The ability to check and complete mise en place pars in setting up the station.

32. The ability to turn off all equipment ensuring no safety hazard has been left behind.

33. The ability to set up station properly and on time for each service period.

34. The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.

35. The ability to make sure quality and quantity meets our standard.

36. The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.

37. The ability to not leave your section without doing the final check.

38. The ability to be able to work in another area when needed and take part in cross training when directed.

39. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.

40. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.

41. The ability to be able to work unsupervised.

42. The ability to be able to be flexible to the business demands and working hours.

43. The ability to; throughout the working day switch off and clean butchery machines, kitchen equipment and work areas as well as all work surfaces.

44. The ability to be able to assist and direct the stewards with the daily cleaning tasks.

45. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.

46. Follow all kitchen regulations as outlined and directed.

47. Swipe in and out has to be done in uniform, not before getting changed.

Administration:

1. The ability to communicate with the Demi Chef de Partie, Chef de Partie or Senior Chef’s on the performance and of the work performed.

2. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.

3. The ability to respond properly in any hotel emergency or safety situation.

4. The ability to handle and rotate food according to established procedures.

5. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.

6. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.

7. Fill out the appropriate log sheets according our standard on a daily base.

8. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.

9. No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.

10. Overtime will be approved on business demands by the Sous Chef or Executive Chef.

11. Any violation of the above mentioned rules will be subject to disciplinary action.

Key Skills and Requirements:

 Good knowledge of industrial kitchen equipment and procedures.

 Able to lift up to 30kgs.

 2+ years’ culinary experience in a high-volume, full-service restaurant, hotel & resorts.

 Degree or diploma of culinary school completion.

 Experience in butchering meat cuts, charcuterie and fish monger products.

 High level of creativity and reliability.

 Flexible schedule required.

 Demonstrated knowledge and experience with Food Safety Regulations of HACCP.

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