Butcher/Smallgoods Maker
The Butcher/Smallgoods Maker is responsible for producing high-quality meat cuts and a range of processed smallgoods in line with Bulkshop standards. The role involves receiving, preparing, cutting, curing, smoking, packaging, and labelling meat products while maintaining strict hygiene, safety, and quality control. The position requires efficiency, attention to detail, and consistent output to support Bulkshop’s supply requirements for its shops, retail and wholesale customers.
Key Responsibilities:
- Perform meat cutting, trimming, deboning, grinding, and portioning according to required specifications.
- Produce smallgoods such as sausages, ham, bacon, and cured or smoked meats following approved recipes and production processes.
- Ensure all meat products are prepared, handled, stored, and displayed in compliance with food safety and hygiene standards.
- Operate and maintain butchery and processing equipment safely, ensuring proper cleaning and sanitation.
- Monitor product quality, freshness, weights, and yields throughout the production process.
- Accurately package, label, and record production batches for traceability and inventory management.
- Support stock control by reporting raw material needs and minimising waste through efficient cutting and processing.
- Work collaboratively with the Processing Centre team to meet daily production targets and fulfil Bulkshop store orders on time.
Must be able to make 90% of the following:
Sausages & Links
- Fresh sausages (beef, pork, chicken, lamb, mixed, or flavoured) Breakfast sausages
- Smoked sausages
- Chipolatas and cocktail/cheerio sausages
- Chorizo
- Corned beef / silverside
- Kabana / cabanossi / mettwurst
Cured, Smoked & Cooked Meats
- Bacon (streaky, middle/shortcut)
- Ham (leg on the bone, boneless, cooked, smoked, champagne, sliced/shaved)
- Salami (mild, hot)
- Corned beef / silverside
- Smoked chicken, duck, or other poultry
Snacks, Dried & Specialty Items
- Ready-to-eat cold cuts and deli-style sliced meats
Value-Added Fresh / Convenience Items
- Burgers, patties, meatballs
- Seasoned or marinated meats
- Sausage meat (loose or bulk)
Competencies (Knowledge/Skills/Qualification/Experience):
- Technical butchery skills – Skilled in cutting, deboning, trimming, and portioning various types of meat.
- Smallgoods production knowledge – Experience in curing, smoking, sausage making, and related processing activities.
- Food safety & hygiene – Strong understanding of Hazard Analysis and Critical Control Point (HACCP), safe handling, sanitation, and contamination prevention.
- Attention to detail – Ability to follow recipes, maintain consistency, and ensure accurate weights and labelling.
- Physical fitness & stamina – Able to handle physical tasks, stand for long periods, and lift moderate weights.
- Teamwork & communication – Works well with others and communicates clearly within the Processing Centre team.
- Qualification: Certificate in Butchery, Meat Processing, Food Production, or equivalent (preferred but not mandatory).
- Experience: Minimum 2–3 years' experience as a butcher or in meat processing/smallgoods production, preferably in a commercial setting.
How to apply:
Please report to our office for an interview. Bring two copies of your CV/Resume and supporting documents (COE, training, seminars, diploma, passport, NBI), and bring the originals for verification.
NO PLACEMENT FEE! NO PROCESSING FEE! NO SALARY DEDUCTION! NO FEES TO BE COLLECTED!
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