Butcher – High‑Quality Meat Preparation

About the role

The Butcher at KUL Restaurant is responsible for selecting, cutting, trimming, and preparing premium meats, poultry, and seafood to meet strict culinary specifications. The role emphasizes precise portion control, waste minimisation, and adherence to rigorous safety and sanitation standards.

Key responsibilities

• Precision cutting, boning, trimming and portioning of beef, pork, poultry and seafood using knives, bandsaws and grinders.
• Optimising yields to meet exact recipe specifications while keeping food‑cost percentages low.
• Preparing house‑made sausages, cured items, marinades and custom meat blends as directed by the Sous Chef or Executive Chef.
• Inspecting incoming deliveries for temperature, weight, freshness and quality; rejecting sub‑par products.
• Organising walk‑in coolers and freezers using FIFO, labeling and dating all proteins.
• Tracking daily trims, waste and yields for inventory forecasting.
• Maintaining and sanitising all butchery tools and workstations in line with HACCP and local health codes.

Required profile

• High school diploma or equivalent; culinary or butchery apprenticeship is a strong asset.
• Valid local food‑handler or food‑manager certification (e.g., ServSafe).
• Ability to work in cold environments and stand 8‑10 hours, lifting up to 30 kg.
• Flexibility for early‑morning prep shifts, weekends and holidays.

Required skills

• Knife mastery
• Anatomical knowledge of meat cuts
• Detail orientation
• Cross‑contamination awareness