Job Description

Roles & Responsibilities

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.

Desired Candidate Profile

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.

Employment Type