Commis 1 - Butchery

Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.

Our successful Commis 1 - Butchery …

· assist with the preparation, trimming, cutting and portioning of meat, poultry and other butchery products according to required standards.

· follow recipes, portion controls and approved preparation methods to ensure consistent quality, yield and presentation.

· receive, inspect and store meat and related products in accordance with food safety and stock control procedures.

· ensure that all ingredients, equipment and work areas are prepared and available for daily production.

· support the Chef de Partie, Butcher and culinary team with the smooth operation of the butchery section.

· maintain high standards of food preparation, hygiene and cleanliness in the butchery and kitchen areas.

· monitor stock levels, minimise wastage and ensure the correct storage, labelling and rotation of products.

· use knives, machinery and butchery equipment safely and correctly, reporting any defects or hazards.

· comply with food safety, health and safety standards and hotel policies and procedures.

· maintain a clean, organised and safe working environment at all times.

· work as part of a team or individually to deliver high quality standards consistently and accurately.

If you have these requirements, a relevant culinary qualification or formal butchery training and previous experience in a professional kitchen, hotel or butchery environment, join our team. Knowledge of meat preparation, portion control, food safety standards and kitchen procedures is essential. The successful candidate must be passionate, organised, reliable and willing to learn, with the ability to work shifts, weekends and public holidays according to operational needs.