Butcher

1. Job Purpose

To handle the cutting, processing, dressing, and display of meat products (chicken, mutton, beef, fish as applicable) while ensuring hygiene, safety, quality, and customer service standards recommended for a supermarket environment.

2. Key Responsibilities. Meat Cutting & Processing

• Cut, trim, bone, and portion meat according to standard cuts, customer requirements, and store specifications.
• Operate cutting equipment (saws, slicers, grinders) safely and accurately.
• Maintain consistency in portion size, weight, and presentation.
• Prepare marinated items, ready-to-cook packs, and value-added products as per store recipes.

B. Hygiene, Safety & Quality Control

• Follow FSSAI guidelines and supermarket SOPs for meat handling.
• Ensure strict personal hygiene (gloves, apron, hairnet, sanitation).
• Maintain clean cutting area, knives, equipment, and cold storage.
• Monitor storage temperature, expiry dates, and product freshness.
• Prevent cross-contamination between different types of meat.

C. Stock Handling

• Receive, inspect, and verify incoming meat stock for quality and quantity.
• Properly store meat in chillers/freezers following FIFO and FEFO.
• Assist in daily inventory and update stock shortages.
• Minimize wastage through correct cutting, trimming, and storage.

D. Customer Service

• Attend customer requests for custom cuts and recommendations.
• Provide accurate product information (cuts, cooking methods, freshness).
• Ensure prompt, courteous service and maintain section cleanliness.

E. Display & Merchandising

• Arrange meat products attractively for maximum visibility and sales.
• Label products with name, weight, price, and packing date accurately.
• Maintain well-stocked display counters throughout the day.

3. Skills & Competencies

• Strong knowledge of meat types, cuts, yields, and cooking uses.
• Skilled in knife handling, meat cutting techniques, and equipment operation.
• Understanding of food safety, FSSAI compliance, and hygiene standards.
• Physical stamina and ability to work in cold environments.
• Basic inventory knowledge and ability to work with POS scales.
• Good communication and customer handling skills.

4. Qualifications & Experience

• 1–3 years experience as Butcher in supermarket, butcher shop, or meat processing unit.

5. Work Conditions

• Work primarily in chilled environments.
• Requires lifting, bending, standing for long periods.
• Shift-based working hours, including weekends/holidays.

6. Key Performance Indicators (KPIs)

• Quality and consistency of cuts.
• Hygiene compliance score.
• Wastage control percentage.
• Customer satisfaction and minimal complaints.
• Sales performance of meat section.
• Stock accuracy and shrinkage control.

Job Type: Full-time

Pay: From ₹12,000.00 per month

Experience:

• total work: 1 year (Preferred)

Work Location: In person