Butcherman

Introduction
Applications are invited from suitably qualified personnel to fill in the position of Butcherman. The successful candidate will be based at Montclair Resort and Conference.
The position reports to the Head Chef.
PRINCIPAL RESPONSIBILITIES:
• Cutting, trimming, boning, tying, and grinding meats using knives, saws, and mincers
• Weighing, packaging, and labeling products for sale or kitchen use
• Ensuring proper storage and handling of meat products to maintain freshness and safety
• Monitoring stock levels and assisting with meat orders and inventory control
• Maintaining cleanliness and sanitation of all equipment, work areas, and cold storage
• Ensuring compliance with all food hygiene, health, and safety standards
• Assisting in the preparation of meat cuts for banquets, restaurant service, and staff meals
• Advising kitchen staff on appropriate meat cuts and cooking methods
PRINCIPAL RESPONSIBILITIES:
• National Certificate in Butchery or equivalent qualification in Food Preparation
• Minimum of two years’ experience in a similar role, preferably in a hotel or commercial kitchen environment
• Sound knowledge of meat preparation, storage, and hygiene standards
• Ability to use butchery tools and equipment safely and effectively
• Strong attention to detail and commitment to cleanliness
• Physically fit and able to stand for long hours
• Honest and reliable with good communication skills
• Ability to work under pressure and with minimum supervision
• Team player with a positive attitude