Commis I - Butchery

Overview

Job Description

Commis I - Butchery

Radisson Dubai Damac Hills

Commis I – Butchery

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.

Compensation & Benefits

• Competitive salary package - AED 1,800

• Service Charge Average - AED 700

• Accommodation and transportation provided (Al Khail Gate)
• Duty meals provided
• Medical insurance provided
• Annual leave and biennial flight ticket as per company policy
• Career growth opportunities within the organization

Qualifications

• Prior experience in a kitchen is beneficial but not essential.
• Hands-on approach with a can-do work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Knowledge of basic butchery techniques, including cutting, trimming, deboning, and portioning of meat
• Ability to identify different cuts of meat and understand their appropriate culinary uses
• Strong knife skills with proper handling, sharpening, and maintenance
• Understanding of food safety, hygiene standards, and proper storage of raw meat
• Ability to follow recipes, instructions, and work efficiently under the guidance of senior chefs

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