Commis - Butchery

Accor; Mumbai; On-site; INR 250,000 - 450,000; Full time

Job summary

Novotel Mumbai Juhu Beach, part of Accor, seeks a Commis – Butchery to join our vibrant kitchen team. You will support meat preparation, ensure quality and food safety, and help maintain high standards across all outlets.

You will work with senior chefs in daily mise en place, adhere to HACCP, and contribute to timely service while upholding the hotel’s culture and guest experience.

Qualifications

• Experience in meat preparation in a professional kitchen.
• Knowledge of HACCP and food safety standards.
• Ability to follow recipes and portion control.

Responsibilities

• Supports the smooth running of the kitchen by ensuring all butchery operations align with hotel standards.
• Prepares, portions, trims, debones, and stores meat, poultry, and seafood according to recipes and requirements.
• Ensures proper labelling, storage and rotation of meat products per HACCP and safety rules.
• Maintains hygiene and cleanliness in the butchery area, equipment, and cold storage.
• Assists senior chefs with mise en place and production needs for outlets and events.
• Monitors stock levels and reports shortages or quality concerns to the Sous Chef.
• Minimizes waste through proper handling and storage while supporting cost-control efforts.
• Works with the kitchen brigade to ensure smooth operations and timely service.

Skills

Butchery

Food safety

Knife skills

Teamwork

Job description

Novotel Mumbai Juhu Beach is Accor's breathtaking beachfront property located in the financial capital of India. Offering an inventory of 204 guest rooms and suites along with 6 dining options serving Chinese, Indian, Italian and Continental cuisines.

Located 3.2 mi from Chhatrapati Shivaji Airport and overlooking the Arabian Sea Novotel Mumbai Juhu Beach is a beach front property.

Job Description

We are currently seeking aCommis - Butcheryto join our vibrant team. At Novotel Mumbai Juhu Beachwe 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.