Butchers

: Butcher

1. We are looking for a skilled and reliable Butcher to prepare, cut, trim, and portion meat and poultry according to food safety standards and kitchen requirements. The ideal candidate should have good knife skills, attention to detail, and knowledge of proper meat handling and storage.

Key Responsibilities

• Cut, trim, debone, and portion meat and poultry according to required specifications.
• Prepare meat for cooking, including steaks, chops, fillets, minced meat, and other cuts.
• Follow recipes, portion sizes, and preparation requirements provided by the kitchen.
• Inspect meat for quality, freshness, and proper condition before preparation.
• Store meat and poultry at appropriate temperatures to maintain freshness and food safety.
• Maintain proper hygiene and sanitation standards in the butchery area.
• Clean and sanitize knives, cutting boards, machines, work surfaces, and equipment.
• Operate meat-processing equipment safely and correctly.
• Minimize wastage through efficient cutting and proper portion control.
• Label, date, and organize prepared meat products for storage and use.
• Monitor stock levels and inform the supervisor about shortages or quality concerns.
• Follow food safety, health, and workplace safety regulations.
• Coordinate with chefs, kitchen staff, and supervisors regarding daily meat requirements.
• Dispose of waste safely and maintain a clean and organized work area.

Requirements

• 1–3 years of experience as a Butcher or in a similar food-production role.
• Good knowledge of meat and poultry cuts.
• Strong knife-handling and portioning skills.
• Knowledge of food hygiene and safe meat-handling practices.
• Ability to work in a cold and fast-paced environment.
• Good physical stamina and attention to detail.
• Ability to follow instructions and production standards.
• Reliable, punctual, and responsible.
• Ability to work independently and as part of a team.

Preferred Skills

• Meat cutting and portioning
• Deboning and trimming
• Knife skills
• Meat quality inspection
• Food safety and hygiene
• Inventory and storage management
• Waste reduction
• Equipment handling