1.Cut, trim, debone, and prepare meat products as per kitchen requirements
2.Portion meat according to production and menu standards
3.Ensure proper storage and handling of meat products
4.Maintain cleanliness and hygiene in the butcher section
5.Monitor stock levels and minimize wastage
6.Follow HACCP and food safety standards at all times
7.Coordinate with kitchen and store teams for daily requirements
8.Operate meat processing equipment safely and efficiently
Minimum 2–5 years of experience as a Butcher in Industrial Catering / Hotel / Restaurant
Knowledge of beef, lamb, chicken, and fish cutting techniques
Experience in bulk food production preferred
Knowledge of food safety and hygiene practices
Ability to work in a fast-paced environment
GCC experience will be an added advantage
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