Butcher

SUMMARY:
JOB PURPOSE

The Butcher is responsible for ensuring the proper handling and preparation of a variety of meats and fish, maintaining the highest standards of quality and freshness.

POSITION INFO:
KEY RESPONSIBILITES

• The safe, clean and economic handling of raw and frozen meat and fish items
• The display in a prominent position of temperature charts relating to safe food handling in the section
• Regularly checking all refrigerators in the section for performance, physical condition and temperatures, and to report any irregularities immediately to the Chief Butcher
• Cleaning and sanitizing of all refrigerator shelves, gaskets and interiors
• Testing with a spear-type food thermometer all food temperatures in the area to ensure all food is held at safe temperatures
• Correct and compliant food storage in the section. (All food covered, labelled with date and contents)
• Cleaning and sanitizing of all food contact surfaces, including worktops, can openers, knives and other implements
• Washing and preparation of all meat and fish items.
• Enforcing regulations that prohibit unauthorized personnel entering the meat and fish preparation area
• Advising the Chief Butcher of the daily Provisions requisition, and to ensure that all orders are filled according to Company requirements
• Collect daily all supplies required for the immediate from the Provisions area, ensuring all food carried to and from the section is covered and carried in appropriate containers, and that no cardboard or wood containers are carried into the section, and that no partly-used items are returned to the storerooms
• Understand and comply with all MSC Sanitation standards relating to food safety. (Temperatures, sanitation, storage, labelling, cross-contamination prevention measures etc)
• Wash hands frequently, and after every occasion when contamination could reasonably occur
• Report any discrepancy of meat or fish, quality and specification
• Prepare and cut all meat and fish items according to the Food manual and portion guidelines
• Other related duties that may be assigned within the scope of competence

• Minimum requirements-High school graduate
• Preferred – Completed Technical education
• Demonstrated understanding and practical knowledge of Food Safety
• Proven ability to work in a harmonious productive team environment
• 1 Years work experience in  in a similar position

• Valid South African Passport
• Police Clearance