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 15 000 00 - 25 000 00 per month Benefits Food provided Work Location In person