Butcher Job Description

June 2, 20120 Comments

Butcher Job Profile and Description

The job of a Butcher requires a great deal of skill and technique and it can said to be a culinary art, which is perfected only over a period. Such jobs usually pertain to a hotels, restaurant, food processing plants or departmental stores where an individual requires working and delivering to the specific requirements of the clients or chefs.

Duties and Responsibilities

  • Cutting and packaging of meat and fish products.
  • Delivering to the specific requirements of the store customers or chefs in a restaurant.
  • Maintaining and ensuring the quality and standards of meat in the organization.
  • Ensuring the proper storage and handling of the products.
  • Effectively completing all activities as delegated by the supervising authorities.
  • Maintaining cleanliness and hygiene of the work area.
  • Ensuring the proper working and handling of all butchering machinery and equipment.
  • Complying with all USPH standards of operating.
  • Coordinating working with Chefs, Soups Chefs, F&B Managers and store managers.

Skills and Specifications

  • Must possess good written and verbal communication skills.
  • Must be familiar with all proper norms and techniques of handling food products and company regulations.
  • Must be able to coordinate work with fellow employees and have a knack of understanding requirements of the job.
  • Must be compliant with using all tools and equipments for cutting meat and possess the awareness of food preparation procedures.

Education and Qualifications

  • High school degree, GED certification or an equivalent qualification from a certified college.
  • Must have 2 – 3 years experience in a food processing industry and must be familiar with cutting techniques.

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