Butcher/Meat Cutter
Job Description
Breaks down, prepares, and packages meat, poultry, and fish for retail or wholesale, using tools like knives and saws to cut, trim, and bone carcasses.
To ensure high-quality, safe products by maintaining strict sanitation standards, managing inventory, and assisting customers in a cold environment.
Core Responsibilities
Meat Preparation: Cut, trim, bone, tie, meats (beef, poultry) according to company standards or customer orders.
Safety & Sanitation: Clean and sanitize tools, machinery (grinders, slicers), and workstations to comply with food safety regulations.
Inventory & Display: Manage, organize, and rotate stock in coolers, freezers, and display cases.
Packaging & Labeling: Weigh, wrap, and price meat products for sale.
Customer Service: Provide, advise, and serve customers in a retail, deli, or supermarket environment.
Required Skills & Qualifications
Technical Skill: Proficiency in using saws, knives, slicers, and grinders.
Knowledge: Understanding of meat quality, cuts, and proper food handling techniques. (Food Handling Certificate)
Physical Stamina: Ability to stand for long periods and lift, carry, or move heavy items (up to 25 kg).
Attention to Detail: Precision in cutting and adhering to safety protocols.
Working Conditions
Often work in cold, refrigerated environments.
High-paced, manual labor work.
Usually 30-40 hours per week, often involving early mornings or weekends.
