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Job Description & How to Apply Below
- 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
- 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.
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