Charcuterie Specialty Chef / Butcher

• Trade qualified Butcher
• Must be familiar with making Biltong
• Knowledge of animal anatomy and butchery processes
• Skilled in sanitation, food hygiene, and safety standards
• Strong communication skills and team attitude
• Precision, manual skills, and physical strength

• Minimum 3 yearsu0027 experience in a South African butchery
• Experience breaking down carcasses into primary/secondary cuts (deboning, trimming, grinding, tenderizing, tying)
• Expertise with smoking methods, specialty meats, terrines, pâtés, sausages, salamis, cured meats, boerewors, and biltong
• Creative recipe/menu design based on seasonality and availability
• Skilled in inventory management, record keeping, and coordinating deliveries/pickups
• Proficiency with butchery tools and equipment (knives, slicer, grinder, food processor, smoker)

• Perform slaughtering and butchering of farm-raised animals
• Break down carcasses into quality cuts for cooking or processing
• Prepare specialized meat products including sausages, smoked meats, cured meats, and dried products
• Develop seasonal recipes and contribute to menu design
• Maintain high standards of sanitation, cleanliness, and safety in the butchery
• Keep accurate inventory and records, and coordinate orders and deliveries
• Uphold consistent quality of artisanal meat products

• Relocation package
• 30 daysu0027 vacation per annum
• Annual flight ticket
• Meals provided while at work
• Health insurance
• Accommodation provided

Caviar Careers