Commis II - Butcher

Company Description

Mercure Rayong Lomtalay Villas & Resort

Hotel for travellers looking for local and authentic experiences Open your wings and discover Rayong's coastal charm-crafted details, bold bites, and golden sunsets await. Just 2.5 hours from Bangkok, Mercure Rayong Lomtalay blends authenticity with subtle surprises. The Ocean Wing, beachfront with sea-view villas, and the Garden Wing, 200 meters from the beach with Koh 17 rooftop bar, sit 400 meters apart with a free shuttle.

Mercure Rayong Lomtalay Villas and Resort is the newest and the trendiest destination in Rayong with a wide range of accommodation & facilities. Located in two wings, the resort offers spectacular and upscale beachfront rooms to sea view Villas. The resort area caters for all travelers and has an authentic and comfortable design. Thai flowers are integrated in the original and bold personality of the building and add layers of delicacy and freshness to the architecture.

Located at Cape Laem Mae Phim, a calm beach 20 mins from Ban Phe Pier for Koh Samet trips, Mercure Rayong Lomtalay offers easy access to local seafood markets, coastal exploration, and island hopping, with pools and KOH 17 Rooftop Bar back at resort.

Job Description

Job Purpose
To support the Chef de Cuisine/Sous Chef in the Butchery section by preparing and handling meat, poultry, seafood, and other ingredients according to hotel standards, food safety requirements, and standard recipes, while maintaining high quality, hygiene, and efficiency.

Key Responsibilities

1. Food Preparation & Butchery

• Prepare, trim, cut, portion, and store meat, poultry, seafood, and other ingredients according to standard specifications.
• Ensure all food preparation follows standard recipes, quality standards, and presentation requirements.
• Maintain proper portion control and minimize food waste.
• Assist in preparing mise en place and ensuring the Butchery section is ready for daily operations.
• Support other kitchen sections when required by the Chef or Sous Chef.

2. Food Safety & Hygiene

• Follow hotel food safety, hygiene, sanitation, and HACCP procedures at all times.
• Ensure proper handling, labeling, storage, and temperature control of food products.
• Maintain cleanliness and sanitation of work areas, equipment, tools, and utensils.
• Follow health, safety, fire, and security regulations.

3. Kitchen Operations & Cost Control

• Organize and maintain the Butchery section to ensure efficient workflow and productivity.
• Check the quality and freshness of ingredients before use and report any issues to the Chef/Sous Chef.
• Use kitchen equipment and tools correctly and responsibly to minimize damage and breakage.
• Support effective food cost control by reducing waste and maintaining proper portioning.

4. Teamwork & Communication

• Work closely with the Chef, Sous Chef, and other kitchen team members to ensure smooth daily operations.
• Maintain positive and professional working relationships with colleagues and other departments.
• Attend training sessions, briefings, and meetings as required.
• Demonstrate a willingness to learn and develop culinary and butchery skills.

5. Professional Standards

• Maintain high standards of personal hygiene, grooming, punctuality, and professional appearance.
• Follow hotel policies, departmental procedures, employee regulations, and applicable local laws.
• Support the hotel’s service culture, values, and commitment to guest satisfaction.
• Perform other reasonable duties and responsibilities as assigned by the Chef de Cuisine or Sous Chef.

Qualifications

Knowledge and Experience

• M Technical Diplomainimum of 1 year of Restaurant experience, preferably in the luxury setting lifestyle resort & stand-alone concept restaurant.
• Strong oral and written communication skills
• Ability to train and develop team members
• Ability to work effectively in a team environment and take initiative
• Excellent organizational skills

Additional Information

Competencies

• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Must be well-presented and professionally groomed at all times
• Adaptivity ability and open minded for any challenges and opportunities
• Well handling the pressure situation and remain clam to oversee the situation