Kitchen Butcher at Domeo Resources International

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Kitchen Butcher

Location: Cross River
Reports To: Head Chef / Kitchen Supervisor

Main Function

• The Kitchen Butcher is responsible for preparing, cutting, trimming, and portioning meat products according to operational standards and food safety regulations.
• This role requires sharp attention to detail, strict hygiene compliance, and experience in hospitality kitchen operations.

Role Responsibilities
Meat Preparation and Processing:

• Cut, trim, debone, and portion meat products according to specific kitchen guidelines.
• Prepare meats for daily kitchen production and service operations.
• Ensure proper storage, temperature control, and preservation of all meat products.
• Monitor meat quality continuously and report any spoilage or quality issues promptly.

Hygiene and Food Safety:

• Maintain absolute cleanliness and sanitation of butcher stations, surfaces, and machinery.
• Ensure full compliance with food safety regulations and hygiene standards.
• Properly handle, clean, and store knives, cutting tools, and specialized equipment.
• Minimize product wastage and support efficient inventory usage through precise portion control.

Operational Support:

• Work closely with chefs and broader kitchen teams to meet daily production demands.
• Monitor stock levels in cold storage and report shortages promptly.
• Support inventory reconciliation and contribute to overall kitchen operational efficiency.

Qualifications and Requirements
Education:

• Minimum of Senior Secondary School Certificate (SSCE).

Experience:

• 1–2 years’ experience as a butcher or in meat preparation.
• Relevant experience in a restaurant, hotel, resort, or hospitality kitchen environment is a strong advantage.

Technical & Operational Skills:

• Strong meat cutting, deboning, and preparation skills.
• Good understanding of food hygiene, cross-contamination prevention, and meat handling procedures.
• Ability to work efficiently and safely in high-volume, fast-paced kitchen environments.

Professionalism & Teamwork:

• Strong attention to detail, physical stamina, and cleanliness.
• Good teamwork and communication skills.
• Professional appearance and a positive attitude.

Application Closing Date
22nd July, 2026.

Method of Application
Interested and qualified candidates should send their CV and Cover Letter to: recruitment@domeoresources.org using "Kitchen Butcher – Calabar" as the subject of the email.

Note

• Only shortlisted candidates will be contacted.
• Candidate must reside in Calabar.