Butcher

Job Description Form

Department:

Kitchen

Job Title:

Butcher

Reports To:

Executive Chef

Job Function / Description

A Butcher is responsible for preparing cutting trimming deboning and portioning meat poultry and fish according to kitchen and operational requirements. The role ensures proper storage stock control hygiene and food safety compliance while supporting smooth kitchen operations in line with HACCP standards and company SOPs.

Key Responsibilities

1. Perform food production food preparation food service and cleaning duties as required.
2. Prepare cut trim debone and portion meat poultry and fish according to operational requirements and standards.
3. Estimate daily meat requirements and coordinate ordering or requisition of supplies.
4. Ensure proper storage preservation labeling and stock rotation of meat products following FIFO procedures.
5. Supervise unloading and storage of meat products in refrigerators and freezers.
6. Maintain cleanliness and sanitation of the butcher section tools equipment and work areas at all times.
7. Ensure meat products are prepared and presented according to kitchen specifications and customer requirements.
8. Follow HACCP standards food safety procedures hygiene practices and all HSE regulations.
9. Maintain high standards of personal hygiene grooming and professional conduct.
10. Work effectively within the kitchen team and maintain good communication with colleagues and supervisors.
11. Participate in training programs to improve technical skills and product knowledge.
12. Use Personal Protective Equipment (PPE) and follow safety procedures during all operations.
13. Perform additional duties assigned by the supervisor within the employee’s skill and competency level.

Qualifications Required

1. High School Certificate or vocational training in Meat Processing Food Production Culinary Arts Hotel Management or related field preferred.
2. Minimum 3 years of experience in the hospitality hotel restaurant or catering industry.
3. Good knowledge of meat cutting trimming deboning and portion control techniques.
4. Good understanding of food safety hygiene and HACCP standards.

Skills Required

1. Knowledge of different meat poultry and fish cuts.
2. Ability to safely operate butcher knives saws slicers and cutting equipment.
3. Knowledge of stock handling preservation and storage techniques.
4. Ability to work under pressure in a fast-paced kitchen environment.
5. Attention to detail and accuracy in cutting and portion control.
6. Good teamwork and communication skills.
7. Flexibility to work shifts weekends evenings and public holidays as required by operations.

Required Skills:

Meat cutting Deboning Trimming Portion control techniques Food safety Hygiene HACCP standards Knowledge of different types of meat cuts Poultry cuts Fish cuts Use of butcher knives Use of saws Use of other cutting equipment safely Stock handling Proper storage techniques Ability to work under pressure Attention to detail Accuracy in portion control Flexibility to work irregular hours