Our client in the Hospitality Industry is looking to hire a Butcher.
Duties & Responsibilities • Cutting, grinding, and preparing meats for sale. • Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive. • Weighing, packaging and preparation of carcasses. • Performing quality inspections on meats and other products. • Adhering to food safety and sanitation controls. • Coordinating deliveries or order pickups. • Schedule meat associates engage in specialized skills training, and delegate work to use talents and abilities to increase profits. • Receive and unload incoming shipments and price product to ensure product quality, protection, and rotation in cases and cooler. • Ensure compliance with safety and sanitation standards mandated by state, federal and OSHA regulations. • Ensure associates run equipment safely. • Comply with state, local and government weight, measures, and labelling. • Communicate with departments to design marketing plans to meet meat store's profits. • Welcome and receive orders from customers. • Determine Meat Department areas for improvement and institute changes to address concerns. • Manage department records on associate performance, discipline, and sales plans. • Handle staff duty like trimming and cutting. • Sharpen and adjust cutting equipment. • Receive, inspect, and store meat upon delivery. • Cut, bone, or grind pieces of meat. • Cut a variety of meat species in the most cost-effective way De-boning. • De-boning skills Meat processing skills Process / manufacture a variety of processed meat products including sausages, minces, etc. • Weigh, wrap, and display cuts of meat. • Cut or prepare meats to specification or customer's orders. • Store meats in refrigerators or freezers at the required temperature. • Keep inventory of meat sales and order meat supplies. • Clean equipment and work areas to maintain health and sanitation standards. • Product knowledge Detailed knowledge of butchery retail cuts, value added products and all species processed in a retail butchery. • Cold Chain management Controls and cold chain principles and ideal temperatures for storing meat products. • Production planning Production planning to maintain ideal stock levels of unprocessed stock and retail cuts. • Block tests and costings. • How and when block tests / costings should be conducted in a retail butchery. • Quality indicators Quality indicators when examining products for purchase and retail sale Sanitation control Disciplines required to maintain sanitation standards in a butchery operation Meat and Poultry cooking methods. • Cooking techniques and methods for meat preparation and serving. • Butchery trends Current and future trends in the butchery industry. • Correct products in correct quantities available at the correct time of day. • Equipment usage Equipment is used correctly and safely according to manufacturer's recommendations. • Cutting loss. • Cutting losses are minimized and evaluated via the block tests Carcasses / species. • Cut a variety of all meat species into retail cuts. • By products Produce a range of butchery by-products including minces and sausages etc. Ingredient usage. • Minimize wastage of spice mixes and casings. • Ensure the correct packaging is used for specific products. • All equipment is cleaned and sanitized at the end of each shift using suitable cleaning agents Production facilities. • All facilities used are cleaned and sanitized at the end of each shift Cold rooms. • Cold room are cleaned prior to each delivery and stock is rotated. • Freezers are cleaned once per month and stock is rotated Knives, saws, etc. • Are cleaned and sanitized daily and sharpened regularly. • Cleaning schedules.
Key performance areas • To control and monitor the quality of all activities and produce in the Abattoir. • To manage all stock in the Abattoir. • To monitor the hygiene & safety processes of the Abattoir. • To perform people management functions for the Abattoir. • To drive and manage all promotional activities in the Abattoir.
Qualification • Matric or relevant qualification. • Tertiary Qualification will be to the applicants Advantage.
Requirement • Minimum 5 years management experience within the Meat industry inclusive of butchery operations. • Minimum of 5 years' Experience in Butchery and Production in a retail environment resilient individual with excellent interpersonal and clear communication skills. • Minimum 5 years meat cutting experience. • Knowledge of meat cuts/ products. • Ability to use hand tools, stand or walk for extending periods, lift heavy items, and work in cold environments. • Knowledge of meat market operations & hygiene and safety standards. • Excellent written and verbal communication skills in English. • Excellent computer literacy. • Must have excellent numerical/financial skills. • Problem solving skills. • Must have a valid driver's license. • Customer oriented, assertive with problem-solving skills. • Result driven, innovative with good decision-making skills. • Accurate and attention to detail. • Operational Agility. • Ensure Vision, Mission and Values underpin all activities.