Commis II - Butcher

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Commis II – Butcher supports the kitchen’s meat-preparation operations under the supervision of senior chefs. Requirements typically include basic culinary training or relevant kitchen experience, knowledge of meat handling and food-safety practices, good knife skills, physical stamina, and the ability to work efficiently in a fast-paced hotel environment. The successful candidate is expected to prepare, trim, portion, store, and label meat and poultry correctly, maintain clean and hygienic work areas, follow recipes and portion standards, reduce waste, and comply with Marriott and Malaysian food-safety procedures. Reliability, teamwork, willingness to learn, attention to detail, and flexibility to work shifts, weekends, and public holidays are important.

About the employer

Le Méridien Putrajaya is an upscale Marriott International hotel located in Putrajaya, Malaysia’s planned federal administrative capital. The property combines contemporary European-inspired design with local influences and serves business travellers, leisure guests, families, and visitors attending meetings or events in the city. Its operations typically include guest rooms and suites, restaurants and bars, banquet facilities, wellness amenities, and professional culinary and hospitality teams. Le Méridien is known within Marriott’s portfolio for its emphasis on art, culture, design, and destination-inspired experiences. Employees benefit from working within a global hotel group, with structured operating standards, opportunities for hospitality training, and potential career mobility across Marriott properties. A kitchen team member can gain experience in high-volume hotel food production, international service standards, food safety, and banquet operations.