Restaurant Butcher

As a Butcher, you will be responsible for preparing, cutting, and trimming meat and fish while ensuring high-quality standards, food safety, and efficient inventory management.

Meat & Fish Preparation

• Cut, trim, debone, and portion various types of meat and fish according to restaurant needs.

Quality Control

• Inspect meat and seafood for freshness, ensuring proper storage and handling.

Cold Storage Maintenance

• Keep the freezer, chiller, and cold storage areas neat, hygienic, and well-organized.

Inventory Management

• Measure and track both inbound and outbound inventory to maintain optimal stock levels.

Stock & Reporting

• Maintain accurate records of stock levels, prepare reports, and coordinate with the purchasing team.

Labeling & Expiry Monitoring

• Ensure all meat and fish items are labelled with butchery and expiry dates for quality control.

Kitchen Support

• Provide support to the kitchen team, ensuring timely delivery of prepared meats.

Food Safety & Hygiene

• Follow all health and safety regulations, ensuring proper cleaning and sanitization of workstations and tools.

Guidance & Training

• Mentor and train subordinates as necessary, ensuring high-quality standards and efficiency in

Butchery section.

QUALIFICATIONS

• Minimum 2 years of experience as a Butcher, preferably in a restaurant or food industry
• Physical stamina to stand for long hours and handle heavy meat portions.

SKILLS / BEHAVIORAL COMPETENCIES

• Ability to manage inventory levels, order supplies, and minimize waste.
• Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.
• Ability to work collaboratively with others and communicate effectively.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Ability to handle knives and butchery equipment safely and efficiently.

Job Types: Full-time, Permanent

Pay: ₹15, ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person