• Accurately portion and trim various cuts of meat according to established specifications, ensuring consistent quality for all dishes.
• Skillfully break down whole carcasses into primal and sub-primal cuts, demonstrating a strong understanding of animal anatomy.
• Collaborate effectively with the culinary team, communicating needs and ensuring a seamless flow of butchered products to the kitchen.
• Demonstrate proficiency in marinating, seasoning, and preparing meats for various cooking methods as directed by the chef.
• Contribute to waste reduction by utilizing all parts of the animal efficiently and creatively.
• Continuously learn and adapt to new butchery techniques and product offerings, enhancing your skill set and the establishment's menu.
• Maintain impeccable hygiene and sanitation standards in the butchery area, adhering strictly to food safety regulations.
• Prepare and present a diverse range of butchered meats, from steaks and roasts to ground meats and specialty items, meeting culinary standards.
• Safely operate and maintain all butchery equipment, including saws, grinders, and knives, ensuring optimal performance and longevity.
• Assist in inventory management by accurately tracking stock levels, receiving deliveries, and organizing supplies.

Desired Candidate Profile

• Demonstrate a keen eye for detail in portioning, trimming, and presentation, ensuring aesthetic appeal and culinary precision.
• Exhibit excellent knife skills and the ability to handle sharp tools with confidence and safety.
• Be proficient in basic food safety and sanitation practices, understanding HACCP principles.
• Possess the physical stamina to stand for extended periods, lift moderate weights, and work in a temperature-controlled environment.
• Communicate clearly and effectively in English, with the ability to understand and follow instructions from senior chefs.
• Show a strong work ethic, reliability, and a proactive attitude towards learning and contributing to the team.
• Be adaptable and willing to work flexible hours, including evenings, weekends, and holidays, as operational needs dictate.
• Hold any relevant food handler certifications or be willing to obtain them promptly.