Key Responsibilities – Butchery Supervisor

- Daily Operations: Supervise meat cutting, trimming, deboning and portioning, ensuring timely supply to kitchen departments.
- Ensure meat freshness, quality, proper cutting sizes, portion weights and processing standards.
- Monitor meat stock, consumption and inventory records while minimising wastage and ensuring proper utilisation.
- Hygiene and Food Safety
- Allocate duties, monitor staff performance and attendance, and provide necessary training and guidance.
- Maintain daily stock and wastage reports, coordinate with purchase, stores and kitchen departments, and report operational issues to management.

Required Qualifications and Skills

- Previous experience in butchery or meat processing operations.
- Prior supervisory experience in a hotel, restaurant or commercial kitchen is preferred.
- Good knowledge of meat cutting, deboning, trimming and portion control.
- Knowledge of meat storage, temperature control and food safety practices.
- Basic stock management and reporting skills.
- Ability to lead and manage a team effectively.
- Good communication and coordination skills.

Pay: From ₹27,000.00 per month

Advantages:

- Food provided

Work Location: In person

📌 Butchery Supervisor (Kozhikode)
🏢 Hotel Rahmath
📍 Kozhikode