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

ATripleA Recruitment and Temps

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