Butcher

RESPONSIBILITIES

The Butcher’s duties include (but not limited to) the following:

• Skillfully butcher, cut, trim, and prepare various meats, including beef, lamb, poultry, pork, etc., to meet Customer specifications.
• Create a variety of fresh and specialty sausages, ensuring consistency in quality, flavor, and presentation.
• Monitor meat stock, ensure proper storage, and maintain required standards.
• Operate the required tools and equipment safely, ensuring safety and functionality.
• Adhere to all food safety, sanitation, and occupational health standards.
• Maintain a clean and organized work environment.
• Capable of lifting heavy items.
• Other duties assigned.

QUALIFICATIONS

• Minimum of 2 years of proven experience as a Butcher or in a similar meat processing role.
• Expertise in cutting techniques, sausage making, pork processing, etc. along with familiarity of Butchery equipment.
• Knowledge of meat grading, quality standards, and storage requirements.
• Strong understanding of food safety regulations and hygiene practices.
• Ability to multi-task and work in a fast-paced environment.
• Capable of working in a cold environment.