Commis 1

Roles and responsibilities

The role of the Commis 1 - Butchery is made up of many varying responsibilities including:

• Preparing, cooking, and presenting high-quality dishes within the specialty section
• Assisting the Chef de Partie in creating menu items, recipes, and developing dishes
• Assisting the Team in ensuring the health and safety of the Kitchen
• Assisting the Team in ensuring the food hygiene practices are followed at all times
• Monitoring portion and waste control
  

What We Need From You

• Speciality in Butchery
• Certificate in Food production or Culinary Diploma
• Basic & Intermediate Food Hygiene
• 1 year minimum experience in a similar role

• A Commis 1 in Butchery is typically an entry-level to junior position in a kitchen or butcher operation. The role involves assisting in the preparation, cutting, and handling of meat products under the guidance of senior butchers. The Commis 1 role is foundational for learning the skills required to progress in a butchery career. Below are some of the key skills and responsibilities for this role:

  Key Skills:

• Knife Skills:

  • Proper handling and use of knives and other cutting tools for trimming, deboning, portioning, and preparing meat cuts.
  • Knowledge of different knife types (e.g., boning knife, cleaver, filleting knife) and their appropriate uses.

• Meat Preparation:

  • Trimming excess fat, silver skin, and bones from meat.
  • Breaking down whole animals into primal and sub-primal cuts.
  • Portioning cuts to specific sizes, weights, and specifications based on menu requirements.

• Butchery Techniques:

  • Knowledge of different butchery styles, such as French trimming, steak cutting, or sausage making.
  • Knowledge of methods to preserve meat quality, such as aging, marinating, or curing.
  • Experience with basic sausage preparation, curing, and smoking methods.

• Food Safety and Hygiene:

  • Understanding food safety standards (e.g., HACCP) and maintaining cleanliness in the butchery area.
  • Ensuring proper storage of meat products to prevent contamination or spoilage.
  • Adhering to proper personal hygiene, including the use of protective gear such as gloves and aprons.

• Basic Meat Knowledge:

  • Understanding different cuts of meat (beef, lamb, pork, chicken, etc.) and their characteristics.
  • Familiarity with various meat grades and how to differentiate high-quality meat from inferior products.

• Equipment Handling:

  • Safe use of butchery equipment such as saws, grinders, and slicers.
  • Regular maintenance of tools and equipment to ensure their functionality and safety.

• Portion Control and Weighing:

  • Accurately weighing and portioning cuts of meat to meet customer or restaurant requirements.
  • Managing inventory of meat products and helping with stock control.

• Customer Service (in retail environments):

  • Providing excellent customer service when interacting with customers, advising on cuts, preparation, or cooking methods.
  • Packaging meat in an appealing way and handling customer orders efficiently.

• Time Management and Efficiency:

  • Working quickly and efficiently, especially when handling large volumes of meat or under pressure.
  • Balancing multiple tasks while ensuring quality and precision.

• Teamwork and Communication:

  • Ability to work closely with senior butchers, chefs, and kitchen staff.
  • Communicating effectively about inventory, meat preparation, and special orders.

Desired candidate profile

A Commis 1 in Butchery is typically an entry-level to junior position in a kitchen or butcher operation. The role involves assisting in the preparation, cutting, and handling of meat products under the guidance of senior butchers. The Commis 1 role is foundational for learning the skills required to progress in a butchery career. Below are some of the key skills and responsibilities for this role:

Key Skills:

1. Knife Skills:

   • Proper handling and use of knives and other cutting tools for trimming, deboning, portioning, and preparing meat cuts.
   • Knowledge of different knife types (e.g., boning knife, cleaver, filleting knife) and their appropriate uses.

2. Meat Preparation:

   • Trimming excess fat, silver skin, and bones from meat.
   • Breaking down whole animals into primal and sub-primal cuts.
   • Portioning cuts to specific sizes, weights, and specifications based on menu requirements.

3. Butchery Techniques:

   • Knowledge of different butchery styles, such as French trimming, steak cutting, or sausage making.
   • Knowledge of methods to preserve meat quality, such as aging, marinating, or curing.
   • Experience with basic sausage preparation, curing, and smoking methods.

4. Food Safety and Hygiene:

   • Understanding food safety standards (e.g., HACCP) and maintaining cleanliness in the butchery area.
   • Ensuring proper storage of meat products to prevent contamination or spoilage.
   • Adhering to proper personal hygiene, including the use of protective gear such as gloves and aprons.

5. Basic Meat Knowledge:

   • Understanding different cuts of meat (beef, lamb, pork, chicken, etc.) and their characteristics.
   • Familiarity with various meat grades and how to differentiate high-quality meat from inferior products.

6. Equipment Handling:

   • Safe use of butchery equipment such as saws, grinders, and slicers.
   • Regular maintenance of tools and equipment to ensure their functionality and safety.

7. Portion Control and Weighing:

   • Accurately weighing and portioning cuts of meat to meet customer or restaurant requirements.
   • Managing inventory of meat products and helping with stock control.

8. Customer Service (in retail environments):

   • Providing excellent customer service when interacting with customers, advising on cuts, preparation, or cooking methods.
   • Packaging meat in an appealing way and handling customer orders efficiently.

9. Time Management and Efficiency:

   • Working quickly and efficiently, especially when handling large volumes of meat or under pressure.
   • Balancing multiple tasks while ensuring quality and precision.

10. Teamwork and Communication:

    • Ability to work closely with senior butchers, chefs, and kitchen staff.
    • Communicating effectively about inventory, meat preparation, and special orders.