Butcher

Responsibilities
Meat Preparation and Processing:

• Receive and inspect meat products to ensure they meet the required quality and freshness standards.
• Cut, trim, debone, slice, portion, and prepare meat products according to customer and Company requirements.
• Weigh, package, label, and price meat products accurately.
• Prepare meat products for display in accordance with approved merchandising standards.
• Minimise wastage and ensure proper utilisation of meat products.

Food Safety and Hygiene:

• Maintain strict hygiene and sanitation standards at all times.
• Ensure proper handwashing and use of required Personal Protective Equipment (PPE).
• Keep all work surfaces, cutting equipment, tools, and machines clean and sanitised.
• Ensure meat products are stored at the required temperature.
• Monitor product expiry dates and remove expired, spoiled, or damaged products from display immediately.
• Comply fully with all Company food safety, health, and safety procedures.

Equipment and Work Area Management:

• Properly operate butchery equipment, including knives, cutting tools, weighing scales, and meat-processing machines.
• Handle all sharp tools and equipment safely to prevent accidents and injuries.
• Report faulty, damaged, or unsafe equipment immediately to the appropriate Supervisor.
• Ensure the butchery section, cold room, display area, and workstations are kept clean and organised.

Customer Service:

• Attend promptly and professionally to customers' requests.
• Assist customers with meat selection, cuts, quantities, and product enquiries.
• Ensure all customer orders are prepared accurately and hygienically.
• Maintain a polite, professional, and customer-focused attitude at all times.

Stock Control and Record Keeping:

• Monitor stock levels and report shortages or replenishment needs to the Supervisor.
• Ensure proper stock rotation using the FIFO/FEFO principle.
• Assist with daily stock counts and periodic inventory exercises.
• Report any product loss, spoilage, wastage, or discrepancies promptly.
• Ensure accurate weighing and labelling of all products.

Wastage and Yield Control:

• Minimize unnecessary trimming, spillage, spoilage, and other forms of meat wastage.
• Ensure maximum usable yield is obtained from meat products while maintaining required quality standards.
• Properly separate and account for approved by-products and waste.
• Report unusual or excessive wastage to the Butchery Supervisor/Manager.

Stock Handling and Storage:

• Properly receive and inspect meat products for quality, quantity, freshness, and condition.
• Ensure all meat products are correctly labeled, dated, packaged, and stored.
• Follow FIFO/FEFO principles where applicable.
• Monitor stock levels and promptly report low stock, damaged products, shortages, or discrepancies.
• Ensure products are not stored beyond approved shelf-life or storage requirements.