Butcher

Job Description

The Butcher in a catering environment is responsible for preparing all meat items required for daily menus, events, and bulk production. This includes cutting, trimming, portioning, marinating, and ensuring high-quality meat preparation that meets catering standards and event requirements. The role requires strict adherence to hygiene, safety, and production efficiency.

Duties & Responsibilities :

Cut, trim, debone, grind, and portion meat according to catering menu specifications.
Prepare large quantities of meat for banquets, events, and daily catering orders.
Marinate and pre-season meats as required by recipes or chef instructions.
Ensure consistency in portion size and quality for all prepared items.
Inspect meat deliveries for quality, temperature, and freshness.
Ensure proper storage, labeling, and rotation (FIFO method).
Maintain all food safety and hygiene standards set by the catering department.
Monitor meat shelf life and report any spoilage.
Operate cutting tools, grinders, and slicing machines safely.
Maintain cleanliness and sanitation of butcher blocks, knives, machines, and work areas.
Ensure that all equipment is properly cleaned and stored after use.
Desired Candidate Profile

Any Nationality

Secondary School(Vocational)

Any

Minimum 5 experience as a butcher, preferably in a catering, hotel, or large kitchen environment.
Strong knowledge of different meat cuts and preparation techniques.
Ability to work with large volumes while maintaining quality.
Good understanding of food safety, HACCP, and hygiene standards.
Strong time-management and teamwork skills