Butcher

Hotdish; Naga; On-site; PHP 167,000 - 234,000; Full time

Job summary

Hotdish in the Philippines is seeking a dedicated butcher to prepare meats, poultry, seafood, and vegetables for daily kitchen needs. You will ensure proper cutting, portioning, labeling and safe storage to support line cooks and maintain efficiency.

The role requires basic knife handling, knowledge of food hygiene, and physical stamina to stand for long shifts while lifting heavy boxes. Reliability, honesty, and punctuality are essential.

Qualifications

• Basic experience using knives, meat slicers, or commercial grinders.
• Knowledge of basic food hygiene and proper meat handling.
• Able to follow simple instructions and work accurately in a fast-paced environment.
• Good physical strength to lift heavy meat boxes and stand for long shifts.
• Honest, hardworking, and punctual.

Responsibilities

• Cutting & Trimming: Clean, trim, slice, chop, and grind meats, chicken, fish, and vegetables using knives and basic kitchen machines.
• Portioning & Packing: Weigh prepped meats and produce into accurate portion sizes, then wrap, bag, or seal them neatly.
• Labeling & Storage: Put labels with product names and dates on all prepped items and store them immediately in the correct refrigerators/freezers.
• Food Safety: Practice proper handwashing, keep raw meats strictly separate from vegetables and other food, and avoid food waste.
• Cleaning & Sanitation: Wash and sanitize cutting boards, knives, grinders, and work tables regularly and at the end of every shift.
• Stock Reporting: Inform senior kitchen staff or managers when meat or vegetable stock is running low or if items are damaged/spoiled.
• General Support: Perform other basic kitchen duties assigned by the team lead.

Skills

Knife handling

Food safety

Physical stamina

Attention to detail

Teamwork

Tools

Knives

Meat slicer

Grinder

Job description

JOB SUMMARY

The Butcher cleans, cuts, portions, and packs all types of meat, poultry, seafood, and vegetables based on daily kitchen orders. This role ensures ingredients are properly prepared and safely stored so the line cooks can work without delay.

KEY RESPONSIBILITIES

• Cutting & Trimming: Clean, trim, slice, chop, and grind meats, chicken, fish, and vegetables using knives and basic kitchen machines.

• Portioning & Packing: Weigh prepped meats and produce into accurate portion sizes, then wrap, bag, or seal them neatly.

• Labeling & Storage: Put labels with product names and dates on all prepped items and store them immediately in the correct refrigerators/freezers.

• Food Safety: Practice proper handwashing, keep raw meats strictly separate from vegetables and other food, and avoid food waste.

• Cleaning & Sanitation: Wash and sanitize cutting boards, knives, grinders, and work tables regularly and at the end of every shift.

• Stock Reporting: Inform senior kitchen staff or managers when meat or vegetable stock is running low or if items are damaged/spoiled.

• General Support: Perform other basic kitchen duties assigned by the team lead.

QUALIFICATIONS

• Basic experience using knives, meat slicers, or commercial grinders.

• Knowledge of basic food hygiene and proper meat handling.

• Able to follow simple instructions and work accurately in a fast-paced environment.

• Good physical strength to lift heavy meat boxes and stand for long shifts.

• Honest, hardworking, and punctual.