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Butchery Commis

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Four Seasons

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Location:
South Korea , Seoul

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

The Four Seasons Hotel Seoul is looking for a Commis, who shares a passion for excellence and who infuse enthusiasm into everything they do. This position reports to the Chef de Partie.

Job Responsibility:

  • Receives, inspects, and stores fish and meat upon delivery in correct way
  • Cuts and prepares for use various varieties of meat, fish and poultry
  • Maintains in order store rooms, fridges and walking fridges
  • Dates all food containers and rotates as per policies, making sure that all food are kept at proper temperatures determines necessary preparation, freezer pull and line set up
  • notes any out-of-stock items or possible shortages
  • returns all food items not used to designated storage areas, being sure to cover/date all food
  • Complies with HACCP procedures and ensures highest level of hygiene and sanitation is in all banquet food preparation
  • Informs the Demi Chef de Partie for any damage equipment within the kitchen
  • Attends and contributes to all staff meetings Departmental and Hotel Training as scheduled and other related activities
  • Communicates with employees and managers to ensure operational needs are met
  • Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
  • Supports the entire Food and Beverage operation, including working in other areas if necessary
  • Communicates with guests and employees using a positive and clear speaking voice
  • Listens to understand requests, responds with appropriate actions, and provides accurate information
  • Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
  • Works harmoniously and professionally with co-workers and supervisors

Requirements:

  • Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
  • Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
  • Is proactive, hands-on and able to operate autonomously
  • Has a positive attitude with a generous and uplifting team approach
  • Has the ability to anticipate and prioritize the needs of the guest proactively
  • Is energetic and has a professional approach to his/her craft
  • Is flexible with his/her schedule with the ability to work all shifts, weekends and holiday
  • Has the ability to operate, maintain, and properly clean knives and kitchen equipment

Additional Information:

Job Posted:
April 23, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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