Butcher

Prepare, cut, trim, and present meat products to the hotel’s standards for quality, consistency, food safety, and presentation. The Butcher will support kitchen and service operations by ensuring fresh meat is prepared efficiently, stored correctly, and available in line with menus and business requirements.

Key Responsibilities

• Receive, inspect, and prepare fresh meat, poultry, and other approved animal products in accordance with recipes, specifications, and food safety standards.

• Cut, trim, debone, portion, mince, weigh, and prepare meat products using appropriate knives, saws, mincers, and other butchery equipment.

• Prepare meat cuts and portions for restaurants, banqueting, room service, events, and other kitchen requirements.

• Follow preparation specifications, portion guidelines, and presentation standards to maintain consistency and minimise waste.

• Inspect meat for freshness, quality, temperature, colour, odour, damage, and suitability for use, reporting concerns promptly to the supervisor or manager.

• Label, date, package, and store prepared meat products correctly, following food safety, traceability, and stock rotation procedures.

• Maintain accurate records relating to deliveries, temperatures, preparation, stock usage, waste, and traceability in line with company procedures.

• Monitor stock levels and communicate requirements for meat, packaging, ingredients, and butchery supplies to the appropriate manager.

• Use knives, meat slicers, bandsaws, mincers, scales, refrigeration equipment, and other tools safely and efficiently, following operating instructions.

• Maintain high standards of personal hygiene and follow food safety, allergen management, cross-contamination prevention, and HACCP procedures.

• Keep butchery areas, preparation surfaces, equipment, cold rooms, storage areas, and utensils clean, sanitised, organised, and in good working order.

• Dispose of bones, trimmings, packaging, and other waste in accordance with company procedures and local requirements, while identifying opportunities to reduce waste.

• Report equipment faults, maintenance requirements, damaged products, pest concerns, safety hazards, and incidents promptly to the appropriate manager.

• Work closely with chefs, kitchen colleagues, suppliers, and other departments to coordinate preparation requirements and support smooth service.

• Assist with the development of meat preparations, cuts, marinades, and menu items as required.

• Follow health and safety, manual handling, fire safety, security, and emergency procedures.

• Perform other relevant butchery and kitchen duties as assigned by the supervisor or manager.

Requirements

• Previous experience as a butcher, meat preparer, or in a similar professional kitchen or food production role is required.

• Sound knowledge of meat preparation, cutting, trimming, portioning, deboning, storage, and presentation techniques.

• Ability to identify good-quality meat and recognise signs of spoilage, contamination, damage, or incorrect storage.

• Understanding of food safety, hygiene, HACCP, allergen management, temperature control, traceability, and cross-contamination prevention.

• Confident and safe use of butchery knives, meat processing equipment, weighing scales, refrigeration equipment, and related tools.

• Good attention to detail when following specifications, checking quality, weighing portions, labelling products, and maintaining records.

• Ability to organise tasks, manage time effectively, and work accurately in a busy kitchen, hotel, or food production environment.

• Strong understanding of stock rotation, waste control, safe storage, and efficient use of meat products.

• Reliable, punctual, and able to work independently while contributing positively to a wider kitchen team.

• Good communication skills and a professional, cooperative approach when working with chefs, kitchen colleagues, suppliers, and service teams.

• Physically able to stand for extended periods and safely lift, carry, push, pull, bend, and handle meat products, equipment, and supplies as required.

• Comfortable working in chilled areas and handling raw meat while following hygiene and personal protective equipment (PPE) procedures.

• Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.