Butchery Supervisor

Manage the daily operations of the butchery. Ensure all team members adhere to food safety protocols. Plan and implement training programs for new staff. Conduct quality inspections of meat products. Cut, trim, and portion meats, poultry, and fish according to specifications. Maintain proper storage temperatures and safe handling of raw products. Prepare marinated items, sausages, trimmings, and specialty cuts. Ensure freshness, quality, and correct rotation (FIFO). Minimize waste and control cost through accurate portioning. Keep all cutting tools, tables, and equipment sanitized. Supervise and train butchery assistants and commis. Conduct regular stock checks and assist with ordering. Comply with hygiene, HACCP, and food safety regulations. Develop promotional displays that effectively market products. Resolve customer complaints with effective solutions. Track inventory levels and adjust orders accordingly. Contribute to the development of company policies. Engage with suppliers to negotiate better deals. Foster a positive work environment within the team.