Background information about the job or company (e.g., role context, company overview)

On behalf of our client, we are looking for a skilled, hygienic, and precise Butcher to lead their meat processing operations in Arusha. The ideal candidate will be adept at deboning, cutting, and portioning premium meats according to precise culinary specifications, while strictly maintaining cold chain standards and kitchen safety protocols.

Responsibilities or duties

• Cuts, debones, trims, and portions of carcasses of beef, pork, poultry, and fish into specific sizes following strict weight guidelines.
• Inspects raw meat deliveries thoroughly for proper temperature, freshness, color, and aroma before taking them into cold storage.
• Checks and logs temperature settings of chillers and freezers constantly to preserve the cold chain and protect product freshness.
• Utilizes exact cutting techniques to maximize meat yield, reduce trim loss, and help control overall production costs.
• Operates meat grinders, band saws, slicers, and specialized knives safely while executing routine tool maintenance.
• Deep-cleans and sanitizes all cutting blocks, butchery machinery, and prep areas daily to maintain food safety compliance.
• Vacuum-seals, labels, and dates processed meat products neatly before transferring them to holding units or kitchens.
• Logs daily meat trimmings, fat waste, and unusable bones to give management an accurate account of food costs.
• Fulfills daily kitchen and client meat orders on time while maintaining uniform product presentation.

Qualifications or requirements (e.g., education, skills)

• Butchery Training, or a Vocational Culinary qualification from a recognized institution.
• Expert knowledge of primal cuts, deboning techniques, and meat yield control.
• Male candidates are highly preferred

Experience needed

• Minimum 2 years of hands-on experience as a professional butcher in a hotel, high-volume restaurant, butchery shop, or meat processing unit.

• Cuts, debones, trims, and portions of carcasses of beef, pork, poultry, and fish into specific sizes following strict weight guidelines.
• Inspects raw meat deliveries thoroughly for proper temperature, freshness, color, and aroma before taking them into cold storage.
• Checks and logs temperature settings of chillers and freezers constantly to preserve the cold chain and protect product freshness.
• Utilizes exact cutting techniques to maximize meat yield, reduce trim loss, and help control overall production costs.
• Operates meat grinders, band saws, slicers, and specialized knives safely while executing routine tool maintenance.
• Deep-cleans and sanitizes all cutting blocks, butchery machinery, and prep areas daily to maintain food safety compliance.
• Vacuum-seals, labels, and dates processed meat products neatly before transferring them to holding units or kitchens.
• Logs daily meat trimmings, fat waste, and unusable bones to give management an accurate account of food costs.
• Fulfills daily kitchen and client meat orders on time while maintaining uniform product presentation.

• Expert knowledge of primal cuts
• Deboning techniques
• Meat yield control
• Hygiene
• Precision
• Cold chain standards maintenance
• Kitchen safety protocols adherence
• Tool maintenance
• Food safety compliance
• Vacuum sealing
• Labeling
• Date logging

• Butchery Training, or a Vocational Culinary qualification from a recognized institution.
• Minimum 2 years of hands-on experience as a professional butcher in a hotel, high-volume restaurant, butchery shop, or meat processing unit.
• Expert knowledge of primal cuts, deboning techniques, and meat yield control.
• Male candidates are highly preferred