HOTEL & RESTAURANT BUTCHER

Meat Preparation: Cut, grind, trim, and debone meat, poultry, and fish into consumer-ready portions. Display and Sales: Weigh, package, price, and arrange attractive meat displays for customers. Customer Service: Greet shoppers, answer questions, provide cooking advice, and fulfill custom orders. Safety and Sanitation: Clean and sanitize tools, equipment, and work areas according to health regulations.Inventory Management: Monitor stock levels, track budgets, inspect meat quality, and order supplies from vendors.

Qualifications/Requirements: High School Diploma: Most entry-level jobs require completion of secondary education.Apprenticeship or OJT: On-the-job training or an apprenticeship is the most common path to master knife skills and animal anatomy.Local Certification: In the Philippines, you can take specialized courses such as the TESDA Meat Slaughtering Operations NC II (Butchery/Meat Cutting).