Summary:

The Butcher is responsible for the skilled preparation and cutting of meat products in alignment

with the company’s quality standards, safety guidelines, and operational procedures. This role

plays a critical part in ensuring that fresh, high-quality meats are consistently prepared,

portioned, and distributed to various areas of the department particularly the Deli, chillers, and

production stations. The Butcher must also support the department’s workflow through

teamwork, cleanliness, and adherence to food safety practices. A high level of precision,

hygiene, and awareness of cross-contamination risks are required at all times.

Major duties, responsibilities, and key accountabilities:

1. Stock Assessment & Requesting Inventory

1.1 Assess meat levels at the Deli counter daily to determine cutting and

replenishment needs as authorized.

1.2 Communicate with porter to request required meat products from the freezer or

chillers.

2. Meat Cutting & Preparation

2.1 Cut and portion all meat products using designated saws and workstations,

according to company specifications.

2.2 Mince meats for production and deli use as per daily requirements.

2.3 Ensure a consistent supply of cut meats for display and backstock.

3. Equipment Handling & Maintenance

3.1 Clean meat saws, cutting tools, and work surfaces regularly during the shift and in

accordance with sanitation protocols.

3.2 Maintain cleanliness and safety of all cutting equipment and machinery.

4. Storage & Display

4.1 Safely store and secure all meat products before ending each shift.

4.2 Ensure chillers, freezers, deli displays, and dispensaries are adequately stocked at

all times.

4.3 Rotate stock following the FIFO (First-In, First-Out) method to ensure freshness.

4.4 Uncover and cover meat displays at the start and end of shifts.

5. Product Removal & Disposal

5.1 Identify and remove meat items that are unfit for sale (e.g., frostbitten,

contaminated, or near expiration), and process according to company policy.

5.2 Ensure all unsellable products are recorded and sent to the designated damage

area.

6. Sanitation & Housekeeping

6.1 Maintain high standards of cleanliness throughout the meat room, including

regular floor cleaning during and at the end of each shift.

6.2 Assist in consistent sanitization of workstations, equipment, and shared tools.

6.3 Ensure waste materials (e.g., shrink wrap, boxes, plastic) are disposed of properly

using designated methods and locations.

7. Policy Adherence & Safety

7.1 Follow all departmental safety and hygiene procedures to prevent cross-

contamination and ensure food safety.

7.2 Always wear the required Personal Protective Equipment (PPE) while on duty.

7.3 Report any damages, spoilage, or malfunctions to the Supervisor and Purchaser

immediately.

8. Additional Responsibilities

8.1 Provide assistance in other areas of the department as required.

8.2 Comply with all company policies, operational practices, and food safety

regulations.

9. Health and Safety Responsibilities:

9.1.Report defects in equipment, injuries/illness, unsafe conditions and other incidents

to Management and the HSE Committee immediately.

9.2.Comply with all protocols as outlined in the Company’s Health & Safety Policy

9.3.Participate in all relevant Health Safety and Environment (HSE) training offered by

the Company, including mandatory HSE Orientation.

9.4.Review and comply with relevant Risk Assessment for your area.

9.5.Apply Risk Control principles to all phases of work from planning to execution.

Minimum Qualifications:

1. Education:

1.1 High school education or equivalent (e.g., CXC passes).

1.2 Basic math and literacy skills.

2. Experience:

2.1 At least 1–2 years of experience as a Butcher or Meat Cutter in a retail,

supermarket, or food service environment.

2.2 Experience operating meat saws, grinders, and slicers safely and effectively.

3. Physical Requirements:

3.1 Ability to stand for long periods.

3.2 Ability to lift heavy items (typically up to 50 lbs or 25 kg).

3.3 Willingness to work in cold environments (chillers/freezers).

3.4 Manual dexterity for cutting, handling, and packaging meat.

4. Skills & Competencies:

4.1 Strong knowledge of meat types, cuts, and proper portioning.

4.2 Attention to hygiene and food safety protocols.

4.3 Good communication and teamwork skills.

4.4 Ability to follow written instructions and safety guidelines.

4.5 Time management and the ability to prioritize tasks.

Each employee has a commitment and responsibility to maintain a high standard of

performance and avoid negligence in the performance of their duties. The employee shall

carry out and complete such duties, in relation to the Company and its business as the

Company directs and shall perform all other acts and things as in the ordinary course of

business may be considered necessary or proper in the interest of the Company.

I have read and fully understand the duties, responsibilities, and expectations outlined

in this Job Description. I acknowledge that I have had the opportunity to ask questions

and seek clarification on any aspects of the role. I agree to perform the duties to the best

of my ability and to comply with all company policies, procedures, and performance

standards.

This job description may be amended from time to time based on the operational needs of the

business, with appropriate notice.