Kitchen Butchers at Domeo Resources International (DRI)

Main Function

• The Kitchen Butcher is responsible for preparing, cutting, and processing meat and poultry products for kitchen and production use.
• The role ensures precision, consistency, and hygiene in meat preparation, supporting overall kitchen operations and food quality.

Role Responsibilities

• Cut, trim, and prepare meat, poultry, and fish according to kitchen specifications.
• Ensure meat quality, freshness, and proper storage.
• Maintain cleanliness and organization of the butchery area.
• Follow food safety, hygiene, and health standards.
• Assist kitchen staff as needed in food preparation.
• Report inventory levels and notify supervisors of shortages.

Qualifications and Requirements
Education and Certifications:

• Relevant certification or training in butchery, food handling, or culinary arts is an advantage.

Experience

• Minimum of 2 years’ experience in butchery or food preparation.
• Experience in hospitality, hotel, or restaurant environments preferred.

Core Competencies

• Meat Preparation & Butchery Skills
• Attention to Detail
• Hygiene & Food Safety Awareness
• Time Management
• Teamwork & Communication.