We are currently seeking a passionate and dynamic Assistant Manager (Butchery Production) to manage the entire operation within the butchery section.

KEY REQUIREMENTS:-

• Leadership and Numerical skills
• Hygiene awareness
• Able to cope with pressure
• Computer Literate
• Excellent Administration and Communication Skills
• Proven record in Meat Cutting, presentation and preservation knowledge are essential
• At least 3-4 years’ experience as a manager in meat cutting and/or meat cooking environment.
• Thorough background in HACCP food safety system for meat production.
• Driving license will be an added advantage
  Job Type: Full-time
  Pay: Up to AED9,000.00 per month

Application Question(s):

• Are you willing to accept the salary we have mentioned?
• Can you start work immediately?

• Manage the production shift process to ensure they comply with the food handling and hygiene regulations.
• Receive and Coordinate inbound orders as well as ensure proper communication with the production team to ensure orders are produced according to the required specification.
• Ensure acceptable and sustainable levels of productivity in all sections. Plan and establish work schedules, assignments and production sequences to meet production goals.
• Responsible for HACCP requirements of the butchery department and overall Health/Safety procedures.
• Carry out risk assessment and hazard spotting/reporting within the designated area of responsibility.
• Ensure correct labelling standard and information.
• Ensure recipe compliance and product consistency.
• Reduce wastages and stock losses.
• Communicate daily developments and deviations with relevant department head, manage production with regards to cold chain and FIFO procedure.
• Maintain a harmonious working environment between different levels of employees and management.
• Maintain and manage staff welfare on a fair and honest basis.
• Enforce and maintain fair discipline throughout the main butchery and ensure that the butchery is compliant with the labour laws of UAE.
• Manage and keep records of employee’s attendance and communicate with HR Department.
• Manage correct colour coding system on all levels according to food safety system.
• Ensure a clean environment and acceptable housekeeping within and around the premises.
• Conduct employee training in equipment operations, work and safety procedures as new product development takes place.
• Manage staff clothing, tools and equipment on a controlled recording system.
• Collect new orders for cooked meat and review outstanding orders from previous day on a daily basis.
• Prepare spice mix, marinade, brine or sauce (if needed) according to recipe per product.
• Prepare, cut and mix products according to company standard and recipe as well as strictly adhere to temperature and time specifications.
• Finished product is cooled to room temperature, packed properly, labelled correctly and chilled/frozen again depending on order.
• Deliver a monthly report on production, personnel, stock, deliveries, customer returns and new developments etc as agreed with the Department Head.
• In-Charge of forecasting and managing stock.