Description

• Grade 10 or Grade 12 (Matric), depending on the employer.
• A recognized Meat Cutting Certificate (such as Grade 2 Meat Cutting Certificate) or a butchery apprenticeship/learnership is often preferred or required.
• At least 2–3 years of experience as a butcher or blockman in a retail or wholesale butchery.
• Knowledge of different meat cuts (beef, lamb, pork, poultry).
• Ability to debone, trim, portion, and prepare meat products

Responsibility:

• Ability to debone, trim, portion, and prepare meat products.
Skills
• Excellent knife and meat-cutting skills.
• Knowledge of food safety, hygiene, and sanitation standards (HACCP is an advantage).
• Ability to operate butchery equipment safely (band saws, mincers, slicers, etc.).
• Stock control and waste minimization.
• Customer service and communication skills.
• Ability to work accurately and under pressure.
Physical Requirements
• Physically fit and able to lift heavy meat products.
• Comfortable working in cold environments.
• Able to stand for long periods.
Additional Requirements
• Knowledge of occupational health and safety regulations.
• Teamwork and attention to detail.
• Flexibility to work weekends, public holidays, and early shifts if required.

Please send your resume/CV