Butcher

Core Responsibilities

Meat Preparation: Breaking down animal carcasses or wholesale meat portions into retail cuts (steaks, chops, roasts, and minced meat).

Packaging & Display: Weighing, pricing, and packaging products, and arranging attractive, eye-catching meat displays.

Hygiene & Safety: Maintaining strict compliance with Malaysian food safety regulations (e.g., proper cold-chain management and HACCP standards).

Inventory Management: Tracking stock levels, rotating products (FIFO method), and checking for freshness.

Customer Service: Assisting customers in choosing the right cuts and providing advice on cooking methods.

Equipment Maintenance: Operating meat grinders, saws, and knives, as well as cleaning and sterilizing tools.

Typical Requirements

Experience: SPM with 1–3 years of hands-on butchery experience in hotel, central kitchens, or local meat processing plants.

Knowledge: Deep understanding of various meat qualities, cuts, and deboning techniques.

Health Certifications: Valid Typhoid vaccination and Food Handler Training Certificate (as required by the Malaysian Ministry of Health).

Cultural Competency: Clear awareness and respect for Halal handling procedures.