Butcher

Job Summary

Key Responsibilities

• Receive, inspect, and store meat, poultry, and other butchery products.
• Cut, trim, debone, portion, and prepare meat according to specifications, menus, recipes, and production needs.
• Maintain consistent portion sizes, presentation, freshness, and product quality.
• Use knives, meat slicers, grinders, and other equipment safely.
• Minimize waste through efficient cutting and trimming.
• Label, date, and store prepared products while maintaining temperature control.
• Clean and sanitize knives, equipment, work surfaces, refrigerators, and storage areas.
• Monitor stock and report shortages or quality issues to the supervisor.
• Assist the kitchen team with preparation and other duties when required.

Qualifications and Requirements

• Previous experience as a butcher, meat cutter, or in a 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.
• Physical fitness for prolonged standing and handling meat products.
• 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

• Work takes place in a refrigerated or temperature-controlled preparation area.
• The position requires prolonged standing, frequent knife and equipment use, and handling raw meat products.
• All workplace health, safety, and hygiene requirements must be followed.