job description
Join Toj Food Corporation, the proud operator of Taste of Joy Commissary, a premium food production hub serving Baliās top hotels, resorts, and restaurants. We are seeking a skilled and passionate Butcher to join our dynamic team in Canggu, where precision, quality, and creativity meet to deliver exceptional meat products to our discerning clients.
As a key member of our commissary team, you will play a vital role in ensuring the highest standards of meat preparation, portioning, and presentation. This is an exciting opportunity for a detail-oriented professional who takes pride in their craft and is eager to contribute to a fast-paced, high-quality food production environment. If you have a keen eye for detail, a strong work ethic, and a passion for culinary excellence, we want to hear from you!
At Toj Food Corporation, we value innovation, teamwork, and a commitment to food safety. Youāll work alongside a talented team of chefs, food technologists, and production specialists to create products that delight our customers. This role offers competitive compensation, opportunities for growth, and the chance to be part of a company that is shaping Baliās culinary landscape.
Donāt miss this opportunity to advance your career in a thriving, professional environment. Apply now and become a part of our mission to deliver Taste of Joy to every plate!
Responsibility
- Accurately portion, trim, and prepare meat products according to standardized recipes and client specifications.
- Operate and maintain butchery equipment, including knives, saws, grinders, and slicers, ensuring safety and efficiency.
- Inspect meat for quality, freshness, and compliance with food safety standards before processing.
- Collaborate with the production team to ensure timely and accurate fulfillment of orders for hotels, resorts, and restaurants.
- Adhere to strict hygiene and sanitation protocols to maintain a clean and safe work environment.
- Assist in inventory management, including tracking meat supplies, minimizing waste, and reporting discrepancies.
- Provide input on improving butchery techniques, portion control, and product presentation to enhance quality and efficiency.
- Train and mentor junior staff or apprentices in proper butchery techniques and safety procedures.
Qualifications
- Minimum of 3 years of professional butchery experience, preferably in a high-volume commissary, hotel, or restaurant setting.
- Proficient in breaking down whole carcasses, portioning, and preparing various cuts of beef, pork, poultry, and lamb.
- Strong knowledge of food safety and hygiene standards (e.g., HACCP, GMP) and a commitment to maintaining a clean workspace.
- Ability to work efficiently in a fast-paced environment while maintaining precision and attention to detail.
- Excellent knife skills and familiarity with butchery tools and equipment.
- Physical stamina to stand for long periods, lift heavy items (up to 25 kg), and work in cold storage environments.
- Basic understanding of inventory management and waste reduction techniques.
- Strong communication skills and the ability to work collaboratively in a team-oriented environment.