Butcher

Key Responsibilities • Receive, inspect, and prepare fresh meat, poultry, and other approved animal products in accordance with recipes, specifications, and food safety standards. • Cut, trim, debone, portion, mince, weigh, and prepare meat products using appropriate knives, saws, mincers, and other butchery equipment. • Prepare meat cuts and portions for restaurants, banqueting, room service, events, and other kitchen requirements. • Follow preparation specifications, portion guidelines, and presentation standards to maintain consistency and minimise waste. • Inspect meat for freshness, quality, temperature, colour, odour, damage, and suitability for use, reporting concerns promptly to the supervisor or manager. • Label, date, package, and store prepared meat products correctly, following food safety, traceability, and stock rotation procedures. • Maintain accurate records relating to deliveries, temperatures, preparation, stock usage, waste, and traceability in line with company procedures. • Monitor stock levels and communicate requirements for meat, packaging, ingredients, and butchery supplies to the appropriate manager. • Use knives, meat slicers, bandsaws, mincers, scales, refrigeration equipment, and other tools safely and efficiently, following operating instructions. • Maintain high standards of personal hygiene and follow food safety, allergen management, cross-contamination prevention, and HACCP procedures. • Keep butchery areas, preparation surfaces, equipment, cold rooms, storage areas, and utensils clean, sanitised, organised, and in good working order. • Dispose of bones, trimmings, packaging, and other waste in accordance with company procedures and local requirements, while identifying opportunities to reduce waste. • Report equipment faults, maintenance requirements, damaged products, pest concerns, safety hazards, and incidents promptly to the appropriate manager. • Work closely with chefs, kitchen colleagues, suppliers, and other departments to coordinate preparation requirements and support smooth service. • Assist with the development of meat preparations, cuts, marinades, and menu items as required. • Follow health and safety, manual handling, fire safety, security, and emergency procedures. • Perform other relevant butchery and kitchen duties as assigned by the supervisor or manager. Requirements • Previous experience as a butcher, meat preparer, or in a similar professional kitchen or food production role is required. • Sound knowledge of meat preparation, cutting, trimming, portioning, deboning, storage, and presentation techniques. • Ability to identify good-quality meat and recognise signs of spoilage, contamination, damage, or incorrect storage. • Understanding of food safety, hygiene, HACCP, allergen management, temperature control, traceability, and cross-contamination prevention. • Confident and safe use of butchery knives, meat processing equipment, weighing scales, refrigeration equipment, and related tools. • Good attention to detail when following specifications, checking quality, weighing portions, labelling products, and maintaining records. • Ability to organise tasks, manage time effectively, and work accurately in a busy kitchen, hotel, or food production environment. • Strong understanding of stock rotation, waste control, safe storage, and efficient use of meat products. • Reliable, punctual, and able to work independently while contributing positively to a wider kitchen team. • Good communication skills and a professional, cooperative approach when working with chefs, kitchen colleagues, suppliers, and service teams. • Physically able to stand for extended periods and safely lift, carry, push, pull, bend, and handle meat products, equipment, and supplies as required. • Comfortable working in chilled areas and handling raw meat while following hygiene and personal protective equipment (PPE) procedures. • Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.