Junior Butcher

Department:

Meat Processing

Location:

Singapore

Reporting to:

Head Butcher

Position Summary

The Junior Butcher will support the Head Butcher and butchery team in day-to-day meat processing operations. This role is hands-on and will focus on learning and executing core butchery tasks, maintaining hygiene and food safety standards, and ensuring that all cuts and products meet Merchant Brothers’ quality expectations. The Junior Butcher will gain exposure to value-added meat product preparation, customer requirements, and continuous improvement practices, while developing skills for progression within the company.

Core Responsibilities

Meat Processing & Product Preparation

• Perform butchery tasks including cutting, deboning, trimming, and portioning under supervision.
• Assist in producing value-added products such as sausages, patties, marinades, and smoked meats.
• Follow recipes and specifications provided by the Head Butcher and General Manager.
• Ensure all products meet Merchant Brothers’ standards for quality, hygiene, and consistency.

Food Safety & Hygiene

• Maintain strict compliance with food safety and hygiene regulations.
• Keep workstations, equipment, and storage areas clean and sanitised.
• Properly label, package, and store products according to company procedures.

Team Support & Development

• Work closely with the Head Butcher and senior staff to learn advanced butchery techniques.
• Support colleagues on the production floor, assisting during peak operational periods.
• Participate in training sessions to develop technical skills and product knowledge.

Inventory & Equipment Handling

• Assist with stock rotation, checking quality of raw materials, and monitoring inventory levels.
• Handle tools and machinery safely, reporting maintenance needs promptly.
• Prepare and set up equipment for daily operations.

Customer & Stakeholder Engagement

• Support the Head Butcher in fulfilling customised cuts and special customer orders.
• Provide courteous and professional responses to customer or chef inquiries when necessary.

Key Performance Indicators (KPIs)

• Accuracy and consistency of cuts and product preparation.
• Compliance with food safety, hygiene, and regulatory standards.
• Contribution to minimising waste and maximising yield.
• Punctuality, reliability, and adherence to work schedules.
• Positive attitude towards learning and teamwork.