Senior Butchery

Overview

About Anona

Job Summary

requirements

1. Meat & Poultry Preparation

• Receive, inspect, and verify the quality and freshness of meat and poultry deliveries.
• Perform professional cutting, trimming, deboning, portioning, and preparation of
• beef, lamb, chicken, fish, and other proteins according to production requirements.
• Ensure accurate portion control based on diet meal plans and company
• specifications.
• Minimize wastage and maximize yield through efficient butchery techniques.

2. Marination & Product Preparation

• Prepare and apply marinades according to approved recipes and production
• schedules.
• Ensure proper marination times and storage conditions for all meat and poultry
• products.
• Monitor product quality, taste consistency, and food safety throughout the
• marination process.
• Label all marinated products with preparation dates, expiry dates, and batch
• information.

3. Food Safety & Cross-Contamination Control

• Follow HACCP, food safety, and hygiene standards at all times.
• Prevent cross-contamination by using designated cutting boards, knives,
• equipment, and workstations for different protein types.
• Ensure raw and cooked products are stored separately.
• Maintain strict personal hygiene and sanitation practices.
• Regularly clean and sanitize all equipment, tools, and work areas.

4. Cold Storage & Temperature Monitoring

• Monitor and record freezer and chiller temperatures according to company
• standards.
• Ensure meat and poultry products are stored at safe temperatures.
• Report any temperature deviations or equipment malfunctions immediately.
• Practice proper stock rotation using the FIFO (First-In, First-Out) method.

5. Production Management

• Organize daily work schedules to meet production targets and deadlines.
• Coordinate with chefs and production teams regarding daily protein requirements.
• Ensure timely preparation and availability of all meat products for meal production.
• Maintain accurate inventory and stock records.

6. Quality Control

• Inspect products for quality, freshness, appearance, and compliance with
• specifications.
• Reject any damaged, spoiled, or non-compliant products.
• Ensure all products meet company quality and dietary standards.

7. Teamwork & Communication

• Communicate effectively with supervisors, chefs, and kitchen staff.
• Read and understand production sheets, recipes, labels, and work instructions.
• Maintain accurate records and complete required documentation.
• Assist in training junior butchers and kitchen staff when required.

& Requirements

• Minimum 5 years of professional butchery experience in diet meal plan ,catering,
• food production, hotel, or large-scale kitchen operations.
• Strong knowledge of meat cuts, deboning, trimming, portioning, and marination
• techniques.
• Good understanding of food safety, HACCP, and cross-contamination prevention.
• Ability to read and write in English and understand production instructions.
• Knowledge of freezer and chiller temperature requirements and storage procedures.
• Experience working in diet meal production or portion-controlled food environments
• is preferred.
• Physically fit and able to work in cold storage environments and handle heavy lifting.

& Competencies

• Excellent butchery and knife-handling skills.
• Strong organizational and time management abilities.
• Attention to detail and accuracy in portion control.
• Knowledge of food safety regulations and hygiene standards.
• Ability to work independently and manage workload efficiently.
• Team player with good communication skills.
• Ability to maintain high-quality standards under pressure.