Main Function
The Kitchen Butcher is responsible for preparing, cutting, and processing meat and poultry products for kitchen and production use.
The role ensures precision, consistency, and hygiene in meat preparation, supporting overall kitchen operations and food quality.
Role Responsibilities
Cut, trim, and prepare meat, poultry, and fish according to kitchen specifications.
Ensure meat quality, freshness, and proper storage.
Maintain cleanliness and organization of the butchery area.
Follow food safety, hygiene, and health standards.
Assist kitchen staff as needed in food preparation.
Report inventory levels and notify supervisors of shortages.
Qualifications and Requirements
Education and Certifications:
Relevant certification or training in butchery, food handling, or culinary arts is an advantage.
Experience
Minimum of 2 years' experience in butchery or food preparation.
Experience in hospitality, hotel, or restaurant environments preferred.
Core Competencies
Meat Preparation & Butchery Skills
Attention to Detail
Hygiene & Food Safety Awareness
Time Management
Teamwork & Communication.