Butcher

Job Description

The Butcher is responsible for selecting, cutting, trimming, and preparing high-quality meats, poultry, and seafood in accordance with KUL Restaurant's strict culinary specifications. This role focuses on maintaining exceptional portion control, minimizing food waste, ensuring absolute freshness, and adhering to rigorous safety and sanitation standards behind the scenes.

Key Responsibilities

• 1. Meat Preparation & Portion ControlPrecision Cutting:
• Cut, bone, trim, and portion large pieces of beef, pork, poultry, and seafood into specific steaks, chops, fillets, and grinds using knives, bandsaws, or meat grinders.Yield Optimization: Master portion sizes to meet exact recipe specifications while maximizing yields to keep food cost percentages low.Specialty Prep: Prepare house-made sausages, cured items, marinades, and custom meat blends as directed by the Sous Chef or Executive Chef.
• 2. Inventory & Stock RotationQuality Inspection:
• Inspect all incoming meat and seafood deliveries for temperature, weight, freshness, and quality standards, rejecting sub-par products immediately.Storage Management: Organise walk-in coolers and freezers using the First-In, First-Out (FIFO) method, ensuring all proteins are labeled, dated, and stored at legally required temperatures.Waste Tracking: Maintain precise logs of daily meat trims, waste, and yields to assist management with inventory forecasting.
• 3. Food Safety & SanitationTool Maintenance:
• Sharpen, clean, and sanitize all butchery tools, including knives, cleavers, saws, grinders, and cutting boards, throughout the shift.Deep Sanitation: Maintain a spotless, hygienic work station, adhering strictly to local health department codes, HACCP guidelines, and cross-contamination prevention rules.

Requirements

• Education: High school diploma or equivalent; formal culinary or butchery apprenticeship training is a strong asset.
• Certifications: Valid local food handler or food manager protection certification (such as ServSafe).
• Physical Demands: Ability to work inside cold walk-in refrigerators and freezers for extended periods. Physical capacity to stand for up to 8-10 hours and lift heavy carcasses or meat boxes weighing up to 25–30 kg.
• Schedule: Flexibility to work early morning prep shifts, weekends, and holiday periods.

Required Skills