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Objective:

The butcher will responsible for all the work done in the Butchery. As a butcher, you will be expected to maintain order, cleanliness and great customer care experience.

Qualifications and Requirements

• Diploma or certificate in Food Production and/or Hotel Management.
• KCSE Certificate
• At least 2 years’ experience in a high end butchery.
• Ability to operate kitchen equipment safely.
• Must uphold cleanliness.
• Great communication and Interpersonal Skills
• Teamwork
• Excellent Customer Care Skills
• High Integrity Levels
• Excellent time management and organization.

Key Responsibilities and Duties

• Greeting customers and welcoming them to the butchery.
• Prepare and place meat cuts and products in display counter, creating attractive displays to promote products for sale.
• Ensuring a clean, safe, and organized work environment.
• Estimate requirements and order or requisition meat supplies to maintain appropriate inventories.
• Receive, inspect and store meat upon delivery, to ensure meat quality.
• Record quantity of meat received and keep records of meat sales
• Ensuring that all meat is handled and stored correctly
• Reducing meat wastage wherever possible
• Prepare meat cuts to a high standard, in accordance with requirements of the client.
• Developing excellent working relationships and lines of communication with the fellow staff to ensure Butchery service standards are met.
• Ensuring that all customer queries and complaints are dealt with in a prompt and professional manner.
• Maintain a professional appearance at all times in conjunction with grooming guidelines
• Ensuring that all work spaces are sanitary, comply and meet government health and legal guidelines and regulations.
• Wrapping, weighing, labeling and pricing of the cuts of meat.
• Cut, trim, bone, tie, and grind meats, such as beef, poultry, and fish, to prepare meat.
• Record quantity of meat received and issued to cooks and/or keep records of meat sales.
• Cure, tenderize and preserve meat.
• Prepare special cuts of meat ordered by customers.
• Record quantity of meat received and issued to cooks and keep records of meat sales.
• Any other duties assigned