Butcher

The Butcher prepares, cuts, and portions meats, poultry, and seafood per hygiene, quality, and safety standards. Ensures products meet menu needs, maintains freshness, manages inventory, minimizes waste, and supports kitchen or retail operations with consistent supply.

Key Responsibilities:

1. Meat Preparation & Cutting

• Cut, trim, bone, and portion different types of meat (beef, lamb, poultry, pork, game, etc.) according to specifications.
• Grind, slice, cube, and prepare meat for various cooking methods.
• Prepare special cuts as per chef’s requests, menu needs, or customer orders.
• Ensure consistency in portion sizes and presentation.

2. Hygiene, Safety & Quality Control

• Maintain the highest standards of hygiene, cleanliness, and food safety in the butchery section.
• Follow health & safety regulations for storage, handling, and preparation of meat.
• Inspect meat quality, freshness, and expiration dates before processing.
• Ensure safe operation of knives, saws, grinders, and other butchery equipment.

3. Inventory & Stock Management

• Receive, check, and properly store incoming meat supplies.
• Monitor stock levels to ensure continuous availability.
• Minimize wastage by practicing proper storage, rotation (FIFO), and usage of trimmings.
• Maintain accurate records of stock, waste, and requisitions.

4. Collaboration & Kitchen/Customer Support

• Work closely with the Head Chef or kitchen team to provide cuts needed for daily menus or events.
• Support service staff in preparing display cuts and ensuring attractive presentation in showcases (for retail butchers).
• Assist with menu planning by advising on available cuts, yields, and cost-effective alternatives.

5. Equipment & Workspace Maintenance

• Ensure all butchery tools and equipment are properly cleaned, sanitized, and maintained.
• Report damages, malfunctions, or maintenance needs immediately.
• Organize and maintain cold storage and work areas efficiently.

Any other assignments as may be designated to you.