Butcher

The Butcher is responsible for preparing, cutting, trimming, portioning, and storing meat, poultry, and other related products according to established quality and safety standards.

The role requires excellent knife skills, attention to detail, proper food-handling practices, and the ability to maintain a clean and organized work area.

Receive, inspect, and properly store meat, poultry, and other butchery products.

Cut, trim, debone, portion, and prepare different types of meat according to specifications.

Prepare meat portions according to menu requirements, recipes, and production needs.

Maintain consistent portion sizes, presentation, and product quality.

Use knives, meat slicers, grinders, and other butchery equipment safely and correctly.

Minimize product waste through efficient cutting and trimming techniques.

Label, date, and store prepared products according to food safety procedures.

Maintain proper temperature control and storage conditions for meat products.

Keep knives, equipment, work surfaces, refrigerators, and storage areas clean and sanitized.

Follow HACCP, food safety, hygiene, and health regulations at all times.

Monitor stock levels and communicate shortages or quality issues to the supervisor.

Ensure all meat products meet the required freshness, quality, and presentation standards.

Assist the kitchen team with preparation and other duties when required.

Follow company policies, safety procedures, and instructions from management.

Qualifications & Requirements Previous experience as a Butcher, Meat Cutter, or similar position.

Strong knowledge of meat cuts, portioning, trimming, and preparation techniques.

Good knife-handling and butchery skills.

Knowledge of food safety and hygiene standards.

Ability to work efficiently in a fast-paced kitchen or food production environment.

Physically fit and able to stand for extended periods and handle meat products.

Good attention to detail and ability to maintain consistent quality.

Ability to work independently and as part of a team.

Flexibility to work shifts, weekends, and holidays when required.

Key Skills Meat cutting and portioning Deboning and trimming Knife skills Food safety and hygiene Stock control Waste reduction Attention to detail Teamwork and communication Time management Working Conditions

The position involves working in a refrigerated or temperature-controlled preparation area and requires prolonged standing, frequent use of knives and equipment, and handling raw meat products.

The employee must follow all workplace health, safety, and hygiene requirements.