Butcher – Job Description
Job Title: Butcher
Job Summary
The Butcher is responsible for the cutting, trimming, portioning, and preparation of meat, poultry, and seafood according to kitchen requirements and food safety standards. The role ensures proper handling, storage, and quality control of raw meat products to support smooth kitchen operations and consistent food quality.
Key Responsibilities
- Cut, trim, debone, and portion meat, poultry, and seafood as per specifications.
- Prepare different cuts of meat for various cooking methods and menu requirements.
- Ensure proper storage, labeling, and rotation of meat products (FIFO system).
- Maintain high standards of hygiene, cleanliness, and food safety in the butchery area.
- Inspect meat quality upon delivery and report any issues or discrepancies.
- Assist in inventory management and stock control of raw meat products.
- Minimize waste by efficient cutting and portioning techniques.
- Maintain and sanitize butchery tools, knives, and equipment regularly.
- Coordinate with chefs and kitchen team for daily production requirements.
- Ensure compliance with food safety regulations and company policies.
- Prepare special cuts or customized portions based on chef or guest requirements.
- Assist in basic preparation tasks when required by the kitchen team.
Required Skills
- Strong knowledge of meat cutting techniques and portioning standards.
- Understanding of different types of meat, poultry, and seafood.
- Knowledge of food safety, hygiene, and sanitation practices.
- Knife handling skills and safe use of butchery equipment.
- Ability to work in a cold and fast-paced kitchen environment.
- Attention to detail and precision in cutting and weighing portions.
- Physical stamina and ability to handle heavy workloads.
- Teamwork and communication skills.
Qualifications
- Training or certification in butchery or culinary arts (preferred).
- 2–5 years of experience in a butcher shop, hotel, or commercial kitchen.
- Knowledge of HACCP and food safety standards is an advantage.
- Experience with different meat cuts and international cuisine requirements is beneficial.
Resume-Friendly Experience Description
Performed meat cutting, trimming, and portioning of poultry, beef, lamb, and seafood according to kitchen specifications. Ensured proper storage, hygiene, and quality control of raw meat products, maintained butchery equipment, minimized waste, and supported kitchen operations by providing accurate and timely meat preparation.
Key Performance Indicators (KPIs)
- Accuracy and consistency of meat cuts and portions.
- Compliance with food safety and hygiene standards.
- Reduction in meat wastage.
- Timely preparation and supply to kitchen.
- Quality control of raw meat products.
- Cleanliness and maintenance of butchery area.
