Butchery Manager – Ballito
KZN
Competence Requirements
- Matric with Maths / Science / Accounting or NQF level 4 equivalent (or)
- Grade 1 Meat Cutting Certificate (or)
- Recognised Butchery apprenticeship / Learnership
Minimum Experience
- At least 5 years’ experience in all aspects of day to day running and managing of a meat market
- At least 2 years retail experience in fresh foods departments
- Computer literacy recommended
Knowledge and Experience Required
- Detailed knowledge of butchery retail cuts, value added products and species processed in a retail butchery
- Controls and cold chain principles and ideal temperatures for storing meat products
- Production planning to maintain ideal stock levels of unprocessed stock and retail cuts, whilst using available resources in a cost-effective manner
- Meat cutting techniques to minimize waste
- How and when block tests / costings should be conducted in a retail butchery
- Controls required to maintain a profitable butchery, including shrinkage and wastage control
- Quality indicators when examining products for purchase and retail sale
- How to order correct quantities of product by maintaining ideal stock levels during different trading periods
- Disciplines required to maintain sanitation standards in a butchery operation
- Cooking techniques and methods for meat preparation and serving
- Current and future trends in the butchery industry
