Butcher

About the role

The Butcher will join the Hyatt Regency Harare kitchen team, handling all meat, poultry, seafood and related products. You will ensure that deliveries meet quality standards, prepare cuts according to recipes, and maintain strict hygiene and safety practices.

Key responsibilities

• Receive, inspect and verify the quality and freshness of all meat, poultry, seafood and game deliveries.
• Cut, trim, bone, portion and prepare meats following standard recipes and specifications.
• Store, label and rotate products using FIFO principles, ensuring proper temperature control.
• Maintain high standards of hygiene, sanitation and food safety in the butcher area.
• Monitor stock levels, report shortages or quality issues to the Executive Chef and assist with inventory counts.
• Minimise waste through efficient cutting and utilisation of meat products.
• Maintain knives, cutting equipment and machinery in safe, clean condition.
• Prepare special cuts and portions for chefs or banquet functions.
• Follow HACCP, health and safety procedures and clean work areas at the end of each shift.

Required profile

• Certificate or Diploma in Professional Cookery, Butchery or a related field.
• 2–3 years’ experience as a butcher in a hotel, restaurant or commercial food production environment.
• Strong knowledge of meat cuts, portioning techniques and quality standards.
• Understanding of HACCP and food‑safety regulations.
• Physically fit and able to lift and handle heavy products.

Required skills

• Advanced knife handling and butchery techniques.
• Meat cutting, trimming and portioning skills.
• Operation and maintenance of butchery equipment.
• HACCP compliance and food‑safety practices.
• Inventory control and stock rotation (FIFO).