Minimum requirements
- Grade 12 / Matric / Equivalent
- Must comply with the medical criteria required by the OHS Act for the Butchery.
- All applicants will be required to successfully complete the appropriate numeracy screening assessments.
Key Responsibilities
- Operate all Butchery equipment including the Bandsaw
- Report any defective equipment/utensils to the Butchery Manager
- Control, merchandise and promote stock according to laid down procedures and standards
- Prepare and break various meat carcasses according to laid down specifications
- Deboning all cuts of meat and manufacture mince/produce sausage
- Prevent wastage/shrinkage/damages
- Check temperatures and monitor/maintain the cold chain
- Provide the required product or services and handle customers in a courteous and professional manner
- Maintain a high level of cleanliness and hygiene of butchery related equipment and utensils
- Assist with the receiving of meat from suppliers
- Assist with training staff on various new products/lines
- Assist with Stock takes.
Closing date: Sunday 05 July 2026
