Job Description
Full details about the role and requirements
Yukerja Summary
The Butcher role at SALTLICK is curated from JobStreet (category Teknologi & IT). Note the work location (Badung, Bali) before applying. Yukerja.com is not the employer — applications are handled on the official source site.
Job description:
Position Summary
The Butcher at Saltlick Bali is responsible for preparing, handling, and maintaining premium meat products with the highest standards of quality, consistency, hygiene, and precision. As a fine dining steakhouse, this role plays an important part in ensuring every cut served to guests meets Saltlick’s standards and dining experience expectations. The Butcher is expected to maintain professionalism, product knowledge, and operational excellence while supporting smooth kitchen operations.
Main Responsibilities
Prepare, cut, trim, portion, and handle meat products according to company standards.
Ensure consistency in portioning, quality, and presentation of all meat products.
Maintain proper storage, labeling, and stock rotation (FIFO) for all meat products.
Monitor meat quality, freshness, and hygiene standards daily.
Coordinate with kitchen and purchasing team regarding stock availability and operational needs.
Minimize waste and maintain cost control through proper handling and portioning.
Ensure cleanliness and sanitation of butcher area, equipment, and tools at all times.
Follow food safety, hygiene, and HACCP standards consistently.
Conduct daily inventory checks and report stock discrepancies or quality issues.
Support receiving and checking meat deliveries to ensure product quality and specifications.
Handle equipment safely and report maintenance issues when necessary.
Maintain organized chiller and freezer storage according to company standards.
Follow company SOPs, operational procedures, and safety regulations.
Work closely with the kitchen team to support smooth restaurant operations.
Requirements
Minimum 1–2 years experience as Butcher, preferably in restaurant, hotel, or steakhouse operation.
Strong knowledge of meat cuts, portioning, trimming, and meat handling procedures.
Understanding of food safety, hygiene, and storage standards.
Detail-oriented and able to maintain product consistency and quality.
Physically fit and able to work in cold storage environments.
Good teamwork and communication skills.
Honest, disciplined, and highly responsible.
Able to work under pressure in fast-paced environment.
Basic English communication skills are preferred.