Butcher/Kasai

Dear Candidates,

We are looking for an experienced Multi-Species Butcher with a refined touch for our gourmet retail outlet. Unlike high-volume processing, this role requires a "nose-to-tail" and "fin-to-gill" mastery of Chicken, Mutton, and Fish, with an emphasis on precision, hygiene, and presentation.

• ### Key Responsibilities
• Poultry Mastery: Expertly deboning chicken, preparing specialized cuts (supremes, ballotines), and ensuring zero-waste yield for gourmet preparations.
• Mutton & Lamb Craftsmanship: Breaking down carcasses or primals into premium cuts such as French-trimmed racks, loin chops, and boneless roasts, ensuring precise fat-to-meat ratios.
• Seafood Artistry: Skilled handling of diverse fish species, including precision filleting, skinning, pin-bone removal, and steak cutting without compromising delicate textures.
• Value-Added Creations: Developing house-made marinades, skewered kebabs, and ready-to-cook gourmet items specific to each protein.
• Consultative Selling: Advising customers on the best cuts for specific dishes (e.g., the right mutton cut for a slow-cook curry vs. a grill).
• ### Technical RequirementsProtein TypeRequired SkillsChickenSpatchcocking, deboning, and portioning for high-end retail display.MuttonSeam butchery, precise trimming, and hand-sawing for clean bone edges.FishScaled-to-fillet proficiency, butterfly cuts, and handling Sashimi-grade products.### Candidate Profile
• Experience: 4+ years of professional experience handling multiple proteins in a premium retail or culinary environment.
• Knife Skills: Mastery of various tools, from heavy-duty cleavers for mutton to flexible filleting knives for fish.
• Hygiene Standards: Strict adherence to cross-contamination protocols (essential when switching between poultry, red meat, and seafood).
• Aesthetic Sense: An eye for detail—ensuring every tray in the gourmet counter looks impeccable and fresh.