Commis 1 (Butcher)

Company Description

Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.

Job Description

We are seeking a skilled and motivated Butchery Commis 1 to join our culinary team. The successful candidate will be responsible for preparing, cutting, trimming, and portioning meat according to company standards while maintaining the highest levels of hygiene, food safety, and quality. The ideal candidate should have previous butchery experience, good knowledge of meat cuts, and the ability to work efficiently in a fast-paced environment. A positive attitude, attention to detail, and strong teamwork skills are essential.

• Effectively manages all aspects and stages of meat and fish products, including storage, defrosting, trimming, and cutting.
• Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.
• Promptly alerts the Sous Chef and Store Manager of any fluctuations in consumption trends.
• Creates and monitors effective and efficient production schedules based on the itineraries and in consultation with the Sous Chef.
• Participates in daily meetings with the culinary management team to review the previous day's operations and efficiency and plan upcoming events accordingly.
• Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas.
• Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Sous Chef.
• Continually trains and coaches butchery and fish preparation staff in the correct processing methods and delivery of the product according to order specification, including defrosting, trimming, cutting, and storage.
• Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).
• Accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef.

Qualifications

• At least 2 years of experience in high-volume operations as Butcher or in an equivalent role. Alternatively, equivalent experience in large hotels or resorts.
• Formal butchery qualifications and/or food safety certifications are preferred.
• Knowledge of meat and fish preparation processes, including storage, defrosting, trimming, and cutting. This includes all kinds of meat, poultry, fish, and shellfish products.
• Knowledge of food safety and HACCP standards and regulations.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality. 
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.
• Strong leadership skills and the ability to train and coach subordinates.
• Good English language skills, both verbal and written.

Additional Information

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