Butcher at Domeo Resources International (DRI)

Main Function

• The Butcher Kitchen Steward supports the butchery and kitchen operations by assisting with meat and fish handling, maintaining proper cleanliness, organizing supplies, and ensuring smooth workflow in the butcher section.
• The role is essential in helping senior butchers and chefs with preparing, storing, and organizing meat products while upholding the highest standards of hygiene and safety.
• The ideal candidate must be hardworking, attentive, teachable, and able to work efficiently in a fast-paced kitchen environment that requires accuracy and cleanliness.

Responsibilities
Meat & Fish Preparation:

• Assist in receiving, cleaning, and preparing various meats such as beef, chicken, goat, pork, and fish under supervision.
• Help with cutting, trimming, deboning, and portioning meat and fish according to kitchen standards.
• Prepare basic cuts and arrange portions for daily production.
• Follow proper handling procedures to prevent contamination or spoilage.
• Assist in preparing ingredients needed for marination, seasoning, or grinding.

Butchery Support:

• Support the Butcher or Chef de Partie during meat processing tasks.
• Help in labeling, tagging, and organizing different meat cuts.
• Assist with grinding, slicing, and packaging as directed.
• Safely operate basic equipment such as knives, cutters, mincers, slicers, and weighing scales.
• Follow standard cutting techniques and portioning guidelines.

Kitchen Hygiene and Safety:

• Maintain strict hygiene and food safety practices (HACCP).
• Clean and sanitize butcher tables, boards, knives, and tools regularly.
• Ensure proper segregation of raw meat, cooked food, and other ingredients.
• Handle waste responsibly and dispose of bones, fat, and scraps appropriately.
• Immediately report any safety issues, hazards, or damaged equipment.

Inventory and Stock Control:

• Assist in receiving meat deliveries and verifying freshness, quality, and quantity.
• Properly label and store meats in chillers or freezers at the correct temperatures.
• Support stock rotation using the FIFO method to prevent spoilage.
• Inform the Butcher or Chef de Partie of low-stock items or shortages.
• Handle storage racks, trays, and containers safely and carefully.

Team Support and Cooperation:

• Work closely with the butcher team and kitchen staff to ensure smooth operations.
• Assist during peak periods when large quantities of meat are needed.
• Support other sections when required and maintain good communication.
• Attend briefings, training sessions, and skill-development activities.

Experience / Qualifications

• Minimum of SSCE; additional culinary or butchery training is an added advantage.
• 2 - 4years of experience as a kitchen steward, butcher assistant, or similar role.
• Experience in a restaurant, hotel, store, or butchery environment is preferred.
• Basic understanding of meat types, cuts, and handling techniques.
• Familiarity with food safety standards and safe equipment usage.

Competencies / Skills:

• Basic butchery knowledge and ability to assist with cutting and trimming.
• Good understanding of hygiene and safe handling of raw meat.
• Strong attention to detail and cleanliness.
• Ability to follow instructions accurately and work under pressure.
• Physical stamina for lifting heavy items, standing for long hours, and working in cold environments (chillers/freezers).
• Ability to work as part of a team and communicate effectively.
• Willingness to learn advanced butchery skills.

Behavioural Qualities / Other Competences:

• Hardworking, honest, and highly dependable.
• Respectful, disciplined, and professional.
• Positive attitude with eagerness to improve.
• Good personal hygiene and well-groomed appearance.
• Calm and focused, even during busy periods.
• Strong sense of responsibility and commitment to quality.