Silver Lakes
Butcher (Hospitality)
Market related
Our client in the Hospitality Industry is looking to hire a Butcher.
Duties & Responsibilities
· Cutting, grinding, and preparing meats for sale.
· Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive.
· Weighing, packaging and preparation of carcasses.
· Performing quality inspections on meats and other products.
· Adhering to food safety and sanitation controls.
· Coordinating deliveries or order pickups.
· Schedule meat associates engage in specialized skills training, and delegate work to use talents and abilities to increase profits.
· Receive and unload incoming shipments and price product to ensure product quality, protection, and rotation in cases and cooler.
· Ensure compliance with safety and sanitation standards mandated by state, federal and OSHA regulations.
· Ensure associates run equipment safely.
· Comply with state, local and government weight, measures, and labelling.
· Communicate with departments to design marketing plans to meet meat store’s profits.
· Welcome and receive orders from customers.
· Determine Meat Department areas for improvement and institute changes to address concerns.
· Manage department records on associate performance, discipline, and sales plans.
· Handle staff duty like trimming and cutting.
· Sharpen and adjust cutting equipment.
· Receive, inspect, and store meat upon delivery.
· Cut, bone, or grind pieces of meat.
· Cut a variety of meat species in the most cost-effective way De-boning.
· De-boning skills Meat processing skills Process / manufacture a variety of processed meat products including sausages, minces, etc.
· Weigh, wrap, and display cuts of meat.
· Cut or prepare meats to specification or customer’s orders.
· Store meats in refrigerators or freezers at the required temperature.
· Keep inventory of meat sales and order meat supplies.
· Clean equipment and work areas to maintain health and sanitation standards.
· Product knowledge Detailed knowledge of butchery retail cuts, value added products and all species processed in a retail butchery.
· Cold Chain management Controls and cold chain principles and ideal temperatures for storing meat products.
· Production planning Production planning to maintain ideal stock levels of unprocessed stock and retail cuts.
· Block tests and costings.
· How and when block tests / costings should be conducted in a retail butchery.
· Quality indicators Quality indicators when examining products for purchase and retail sale Sanitation control Disciplines required to maintain sanitation standards in a butchery operation Meat and Poultry cooking methods.
· Cooking techniques and methods for meat preparation and serving.
· Butchery trends Current and future trends in the butchery industry.
· Correct products in correct quantities available at the correct time of day.
· Equipment usage Equipment is used correctly and safely according to manufacturer’s recommendations.
· Cutting loss.
· Cutting losses are minimized and evaluated via the block tests Carcasses / species.
· Cut a variety of all meat species into retail cuts.
· By products Produce a range of butchery by-products including minces and sausages etc. Ingredient usage.
· Minimize wastage of spice mixes and casings.
· Ensure the correct packaging is used for specific products.
· All equipment is cleaned and sanitized at the end of each shift using suitable cleaning agents Production facilities.
· All facilities used are cleaned and sanitized at the end of each shift Cold rooms.
· Cold room are cleaned prior to each delivery and stock is rotated.
· Freezers are cleaned once per month and stock is rotated Knives, saws, etc.
· Are cleaned and sanitized daily and sharpened regularly.
· Cleaning schedules.
Key performance areas
· To control and monitor the quality of all activities and produce in the Abattoir.
· To manage all stock in the Abattoir.
· To monitor the hygiene & safety processes of the Abattoir.
· To perform people management functions for the Abattoir.
· To drive and manage all promotional activities in the Abattoir.
Qualification
· Matric or relevant qualification.
· Tertiary Qualification will be to the applicants Advantage.
Requirement
· Minimum 5 years management experience within the Meat industry inclusive of butchery operations.
· Minimum of 5 years’ Experience in Butchery and Production in a retail environment resilient individual with excellent interpersonal and clear communication skills.
· Minimum 5 years meat cutting experience.
· Knowledge of meat cuts/ products.
· Ability to use hand tools, stand or walk for extending periods, lift heavy items, and work in cold environments.
· Knowledge of meat market operations & hygiene and safety standards.
· Excellent written and verbal communication skills in English.
· Excellent computer literacy.
· Must have excellent numerical/financial skills.
· Problem solving skills.
· Must have a valid driver’s license.
· Customer oriented, assertive with problem-solving skills.
· Result driven, innovative with good decision-making skills.
· Accurate and attention to detail.
· Operational Agility.
· Ensure Vision, Mission and Values underpin all activities.
Competencies:
· Self-motivated
· Performance driven
· Multi-tasker
· Organizing Skills
Send your CV and latest pay slip to raca@aaaa.co.za
ATripleA Recruitment and Temps
www.aaaa.co.za
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Posted 2024-04-25
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