butcher

Description

**Job Profile:** Butcher General Information **Position:** Butcher **Department:** Meat / Perishables **Reports to:** Meat Department Supervisor / Store Manager **Position Objective:** To cut, prepare, handle, and display meat products, ensuring quality, hygiene, freshness, and appropriate guest service. Key Responsibilities Cut beef, pork, and poultry according to established standards. Debone, fillet, grind, and prepare meat products. Maintain cleanliness and sanitation of the work area, tools, and equipment. Check product expiration dates and conditions. Arrange and restock meat display cases or refrigerated showcases. Provide guest service and assistance. Support inventory management and shrinkage control. Comply with food hygiene and safety regulations. Use department tools and machinery correctly (e.g., saw, grinder, slicer, knives, etc.). Report shortages, spoiled products, or incidents to the immediate supervisor. Requirements **Minimum Education:** Completed secondary school. Desirable experience in a butcher shop or food handling. Basic knowledge of meat cuts and hygienic food handling practices. Flexible availability for shift work. Ability to work in cold environments and stand for extended periods. Skills and Competencies Attention to detail. Teamwork. Customer service. Responsibility. Organization. Speed and efficiency. Proper use of cutting tools. Working Conditions Work in cold storage rooms and the meat department. Mandatory use of personal protective equipment. Handling of sharp tools and machinery. Performance Indicators Product quality and presentation. Shrinkage level. Area cleanliness. Guest service. Compliance with hygiene and safety standards.