Butchery Assistants

• Greet and assist customers with their meat selections, offering expert advice on different cuts of meat, cooking methods, and product recommendations.
• Provide information regarding meat origins, preparation methods, and any special promotions.
• Handle customer requests for specific cuts of meat, ensuring accurate portioning, packaging, and weighing.
• Upsell premium cuts, special offers, and seasonal products to enhance customer satisfaction and increase sales.

• Assist in cutting, trimming, boning, grinding, and portioning meats to customer specifications or department standards.
• Safely operate butchery equipment, such as band saws, meat slicers, grinders, knives, and other tools.
• Ensure all meat products are presented in an attractive manner, including marinating, seasoning, or preparing special meat products like sausages or kebabs as required.
• Help prepare ready-to-cook meat products, such as marinated meats or pre-packed meals.
• Follow strict portion control and preparation guidelines to maintain consistent product quality and minimise waste.

• Assist in receiving and inspecting incoming meat deliveries for quality, temperature, and compliance with health and safety regulations.
• Help manage stock rotation and organisation in the butchery to ensure that older products are sold first, maintaining the freshness and quality of the inventory.
• Monitor stock levels and assist in reordering supplies as necessary to avoid stock shortages.
• Ensure accurate labelling of meat products with correct pricing, weight, and any other necessary details such as cut type and origin.

• Maintain a clean and sanitary work environment in compliance with health and safety standards, including cleaning butchery tools, surfaces, and equipment regularly.
• Follow all food safety protocols to prevent cross-contamination, including proper handling, storage, and display of meat products.
• Adhere to all personal protective equipment (PPE) guidelines and use safety measures when working with sharp tools and machinery.
• Dispose of waste (such as bones, trimmings, and spoiled products) properly to maintain cleanliness and hygiene in the butchery area.

Any other task from time to time.