• Work requires completion of a culinary apprenticeship, qualified butcher/fish monger.
• Minimum of 5-7years experience as a Butcher/Fish Monger in a similar or food retail/food market environment.
• Prepare and produce all meats/wet-fish and seafood.
• Excellent product knowledge; as in all meats/wet-fish and seafood.
• Capability of operating all related equipment.
• Knowledge of Food hygiene policies and procedures.
• Good communication skills.
• Fluent English, both spoken and written is a must.
• Team player.

Job Outline

To ensure quality meat and fish is produced and presented in a timely manner under hygienic conditions. Quality food is produced and presented to customers at all time; under hygienic conditions and according to SOP manuals.