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.
Positive 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.
Valuable communication and coordination skills.

Pay: From ₹27,000.00 per month

Advantages:
Food provided

Work Location: In person

📌 Butchery Supervisor Kozhikode (India)
🏢 Hotel Rahmath
📍 India