Butcher

Primary Purpose

The Butcher is responsible for the preparation, cutting, and portioning of all meats, poultry, and sometimes seafood, in line with established standards of hygiene, quality, and safety. This role ensures that meat products are cut, trimmed, and prepared according to menu requirements. This position plays a key role in ensuring product freshness, managing inventory, minimizing waste, and supporting kitchen or retail operations with consistent supply.

Responsibilities:

1. Meat Preparation & Cutting

• Cut, trim, bone, and portion different types of meat (beef, lamb, poultry, pork, game, etc.) according to specifications.

• Grind, slice, cube, and prepare meat for various cooking methods.

• Prepare special cuts as per chefs requests, menu needs, or customer orders.

• Ensure consistency in portion sizes and presentation.

2. Hygiene, Safety & Quality Control

• Maintain the highest standards of hygiene, cleanliness, and food safety in the butchery section.

• Follow health & safety regulations for storage, handling, and preparation of meat.

• Inspect meat quality, freshness, and expiration dates before processing.

• Ensure safe operation of knives, saws, grinders, and other butchery equipment.

3. Inventory & Stock Management

• Receive, check, and properly store incoming meat supplies.

• Monitor stock levels to ensure continuous availability.

• Minimize wastage by practicing proper storage, rotation (FIFO), and usage of trimmings.

• Maintain accurate records of stock, waste, and requisitions.

4. Collaboration & Kitchen/Customer Support

• Work closely with the Head Chef or kitchen team to provide cuts needed for daily menus or events.

• Support service staff in preparing display cuts and ensuring attractive presentation in showcases (for retail butchers).

• Assist with menu planning by advising on available cuts, yields, and cost-effective alternatives.

5. Equipment & Workspace Maintenance

• Ensure all butchery tools and equipment are properly cleaned, sanitized, and maintained.

• Report damages, malfunctions, or maintenance needs immediately.

• Organize and maintain cold storage and work areas efficiently.

Qualifications:

• Minimum Form IV education or equivalent.
• 2-3 years of hands-on experience in butchery, preferably in a restaurant, hotel or catering environment.

Competencies:

• Customer Service Orientation Friendly and attentive to guest needs.
• Teamwork Works well with waiters, kitchen staff, and supervisor.
• Time Management Efficient in clearing and resetting tables.
• Physical Stamina Able to stand, walk, and lift throughout the shift.
• Attention to Detail Maintains cleanliness and hygiene standards.
• Communication Skills Clear and respectful interaction with team and guests.
• Adaptability Handles busy periods and changing priorities calmly.
• Basic Food Safety Knowledge Understands hygiene and handling protocols

Application with CV should be submitted by email to careers@montchoisygolf.com or through WhatsApp number at +230 5509 3687 by latest 5 December 2025. For more information on the Mont Choisy Group of Companies, please visit our website www.montchoisy.com. The company reserves the right to call only the best candidates for an interview and not to make any appointment following this advertisement.