Reporting to the Executive Chef the candidate will manage the staff aspect & food production of the butchery.

Develop new products in conjunction with the Executive Chef

Manage all Butchery inventory & equipment

Create recipes & costings for all Butchery products

Ensure all products reach clients timeously

Practice safety Hygiene measures

Record all wastage & breakages

Daily cash ups

Manage wastage

Train, Coach & mentor staff

Minimum 8 years work experience in a wholesale environment at management level

Must be willing to work early & late shifts

Proficient in MS Office 

Please email an updated CV for review including a profile photo of yourself.