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
