HEAD BUTCHER – EXPLORA JOURNEYS
The primary responsibility of the Head Butcher is to handle all raw meat preparations, which include but is not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.
QUALIFICATIONS
• Minimum of 10 years in butchery in large operations.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess the ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.
• Familiarly with relational database-driven inventory control systems.
• High School education or international equivalent.
• 3-year apprenticeship or Butchery Degree.
• USPH or HACCP certification.
The primary responsibility of the Butcher is to assist the Head Butcher to handle all raw meat preparations, which includes, but is not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.
You may apply through Shosholoza Ocean Academy. www.shosholozaoceanacademy.co.za
Brighton Mangisi
I am really interested