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Cut, trim, debone, and portion meat products (beef, lamb, pork, poultry, etc.) according to specifications and customer requirements.
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Operate and maintain butchery equipment such as band saws, mincers, slicers, and scales safely.
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Prepare meat displays and ensure all products are correctly labeled with pricing and dates.
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Monitor stock rotation and quality — ensure older stock is sold first (“first in, first out”).
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Maintain cleanliness and hygiene of the butchery area at all times, following food safety regulations.
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Weigh, package, and price products accurately.
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Assist customers by offering advice on cuts, cooking methods, and portion sizes.
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Receive and inspect deliveries for quality, quantity, and temperature compliance.
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Adhere to company policies, health and safety standards, and HACCP requirements.
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Report shortages, damage, or discrepancies to the Butchery/Store Manager.
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Support junior staff or apprentices and assist with training when required.