BUTCHER

The Butcher is responsible for preparing, cutting, trimming, and portioning meat according to company standards while ensuring food safety, quality, and proper handling at all times.

Key Responsibilities

• Cut, trim, debone, and portion meat (beef, pork, poultry, seafood if required) according to specifications
• Ensure proper handling, storage, and labeling of all meat products
• Maintain freshness, quality, and correct portion sizes to minimize waste
• Follow food safety, sanitation, and hygiene standards (HACCP, FIFO)
• Clean and sanitize tools, equipment, and work area regularly
• Assist in inventory control and report spoilage or shortages
• Coordinate with kitchen staff to meet production and service needs
• Follow standard recipes and yield control procedures

Qualifications & Skills

• Experience as a butcher or meat cutter (restaurant, hotel, or commissary setting preferred)
• Knowledge of different meat cuts and proper preparation techniques
• Understanding of food safety and sanitation standards
• Ability to work efficiently under pressure
• Physically fit to handle lifting and long standing hours