Senior Blockman / Butchery Supervisor ? Butchery Manager ? Meat Department Manager ? Quality or Procurement Specialist (Meat/Food)

SUMMARY:
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POSITION INFO:

A company is seeking a Senior Blockman / Butchery Supervisor ? Butchery Manager ? Meat Department Manager ? Quality or Procurement Specialist (Meat/Food) who will be responsible for preparing, cutting, trimming, and displaying meat products according to company, hygiene, and quality standards. The role involves ensuring correct portioning, minimizing wastage, maintaining freshness, and providing excellent customer service in a retail or butchery environment.

Key Duties & Responsibilities

• Cut, trim, debone, and portion meat products (beef, lamb, pork, poultry, etc.) according to specifications and customer requirements.

• Operate and maintain butchery equipment such as band saws, mincers, slicers, and scales safely.

• Prepare meat displays and ensure all products are correctly labeled with pricing and dates.

• Monitor stock rotation and quality — ensure older stock is sold first (“first in, first out”).

• Maintain cleanliness and hygiene of the butchery area at all times, following food safety regulations.

• Weigh, package, and price products accurately.

• Assist customers by offering advice on cuts, cooking methods, and portion sizes.

• Receive and inspect deliveries for quality, quantity, and temperature compliance.

• Adhere to company policies, health and safety standards, and HACCP requirements.

• Report shortages, damage, or discrepancies to the Butchery/Store Manager.

• Support junior staff or apprentices and assist with training when required.

Skills & Competencies

• Excellent knowledge of meat types, cuts, and preparation methods.

• Strong knife-handling and cutting skills.

• Understanding of cold chain management and food hygiene standards.

• Good physical stamina and manual dexterity.

• Customer service orientation with good communication skills.

• Attention to detail and commitment to product quality.

• Ability to work under pressure and in a cold environment.

• Basic arithmetic for weighing and pricing.

Qualifications & Experience

• Grade 10–12 or equivalent (Matric preferred).

• Formal butchery or meat cutting training certificate is advantageous.

• Minimum 2–3 years’ experience as a Blockman in a butchery or retail environment.

• Knowledge of HACCP, food safety, and occupational health regulations.

• Experience working in retail supermarket chains, high end restaurants or independent butcheries is beneficial.

Working Conditions

• Work is performed in refrigerated areas and requires standing for long periods.

• May involve weekend, public holiday, and shift work.

• Must follow strict hygiene, PPE, and safety protocols.

 

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