A Butcher is responsible for preparing and cutting meat for sale, ensuring quality, hygiene, and customer satisfaction. The role involves cutting, trimming, deboning, and packaging various types of meat to meet customer and company specifications. Butchers also maintain a clean and safe work environment and may assist customers with their selections.
Key Responsibilities:
Cut, trim, and prepare meat according to customer orders or company standards.
Select and prepare meat cuts such as steaks, chops, roasts, and ground meat.
Debone meat and remove unwanted fat or gristle.
Package, label, and weigh meat products for sale.
Ensure all products meet quality and safety standards.
Maintain cleanliness of work areas, tools, and equipment following hygiene regulations.
Monitor inventory and assist with ordering meat supplies.
Provide excellent customer service by advising customers on meat selection and cooking methods.
Comply with health and safety regulations and food handling procedures.
Operate meat processing equipment safely.
Qualifications:
Previous experience as a butcher or in meat processing is preferred.
Knowledge of meat cuts and preparation techniques.
Food safety and hygiene certification (if applicable).
Physical ability to perform manual tasks and handle heavy products.