Butcher

Key Responsibilities:

• Expertly break down whole carcasses (beef, goat, mutton, pork, poultry) into primal, sub-primal, and retail cuts.
• Specialize in all cuts including steaks, chops, ribs, tenderloins, fillets, briskets, roasts, shanks, stewing cubes, minced/ground meat, and offals.
• Perform deboning, trimming, skinning, slicing, grinding, and portioning with precision and minimal waste.
• Ensure consistent portion control for wholesale and retail packaging.
• Inspect meat quality, freshness, and yield against company and industry standards.
• Operate knives, saws, slicers, grinders, vacuum sealers, and other butchery equipment safely.
• Maintain strict food safety, hygiene, and HACCP compliance at all times.
• Label, pack, and store meat properly while ensuring cold chain integrity.
• Track inventory, monitor usage, and report shortages or wastage.
• Fulfill special customer orders and adapt cuts to unique specifications.
• Support training and mentoring of junior staff on cutting techniques and safety.

• Proven hands-on experience as a butcher in production, wholesale, or retail.
• Skilled in handling all meat categories and cuts, including specialty and custom orders.
• Knowledge of meat anatomy, yield optimization, and portion control.
• Strong understanding of HACCP, hygiene, and occupational safety.
• Physical stamina to handle heavy carcasses and long standing hours.
• Precision, attention to detail, and consistency in every cut.
• Good teamwork, communication, and customer service skills.
• Certificate/Diploma in Butchery, Meat Processing, or Food Technology is an added advantage.