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Butcher (Hospitality)


City of Tshwane, Gauteng 8 April

AtripleA Recruitment & Temps

  • Description

  • 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.
    • Matric or relevant qualification.
    • Tertiary Qualification will be to the applicants Advantage.
    • 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.
    • Self-motivated
    • Performance driven
    • Multi-tasker
    • Organizing Skills

  • Number of vacancies: 1
  • Requirements

  • Minumun level of education: Certificate
  • Years of experience: 5
  • Language(s): English
  • Availability for travel: No
  • Availability for change of residence: No

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