Minimum Requirements

• Grade 12 is essential.
• Knowledge of meat preparation techniques and cuts
• Relevant experience in a butchery environment will be an advantage
• Relevant tertiary qualification will be an advantage
• Effective communication and interpersonal skills
• Ability to perform under pressure
• Characteristics such as integrity, honesty and reliability

Duties and Responsibilities

• Stock management, oversee stock control, stock rotation, ordering supplies, and ensuring the department is well-stocked.
• Ensure that all operation within the butchery complies with Health and Safety regulations.
• Maintain clean and tidy butchery area & meat display fridge, ensuring compliance with food safety and hygiene policies.
• Maintain good personal hygiene while working/preparing meat and meat related items.
• Manage the day-to-day cleaning of the production areas, fridges, freezers and chiller.
• Correct weighing and pricing of the products.
• Operating the pricing scale and price meat products.
• Ensure that all meat that has been cut or processed is fresh and well packed.
• Assist in receiving merchandise meant for the butchery.
• Merchandising of retail meat cuts.
• Pack meat into retail or bulk packaging for further sales.
• Pleasantly deal with customers to ensure satisfaction and assist all customers with their requirements.
• Assist customers with product selection and offer expert advice when needed.
• Manage and work towards targets; and minimise wastage on products and packaging.
• Ensure optimal sales, marketing and customer service.
• Partake in stock takes as required.
• Manage the butchery staff, ensuring efficient workflow and high morale.