Butcher

Polokwane, South Africa Posted on 31/03/2026

• Carcass Breakdown and Processing: Break down porkcarcasses into primals and retail cuts. Perform deboning, trimming, andportioning of meat. Ensure correct cutting techniques to maximiseyield. Produce consistent, high-quality cuts according tospecifications.
  
• Yield and Waste Control: Minimise trimming lossesand unnecessary waste. Work accurately to improve overall carcassyield. Identify and report inefficiencies in cutting processes.
• Quality Control: Ensure all meat products meetcompany and customer standards. Maintain clean cuts with goodpresentation. Ensure correct portion sizes and product consistency.
• Hygiene and Food Safety: Follow strict hygiene andsanitation procedures. Comply with all food safety standards (HACCPprinciples). Maintain a clean and organised workstation. Ensure properhandling and storage of meat products.
• Production Efficiency: Work efficiently to meetdaily production targets. Maintain a steady pace without compromisingquality. Assist in improving workflow and reducing bottlenecks.
• Equipment Handling: Use knives, saws, and otherequipment safely and correctly. Maintain sharp tools and report faultyequipment. Follow all safety procedures on the production floor.
• Teamwork: Work closely with production team andsupervisors. Assist with training junior staff where required.Maintain a positive and professional attitude.
  

• Proven experience as a butcher (minimum 2 years preferred).
• Experience in pork processing and deboning is highly advantageous.

• Strong knife skills and cutting techniques.
• Knowledge of meat cuts and carcass breakdown.
• Understanding of yield and waste control.
• Ability to work in a cold environment.
• Ability to work under pressure and meet targets.
• Excellent communications skills.
• Personal Attributes.
• Reliable and punctual.
• Strong work ethic.
• Physically fit and able to stand for long periods.