Butchery Counterhand (H14/BCH/2)

Job Purpose

To provide friendly, efficient, and professional service at the butchery counter by preparing, packing, displaying, and serving meat products in accordance with Pick n Pay’s quality, hygiene, and customer service standards. The Butchery Counterhand ensures correct product handling, stock rotation, and compliance with food safety regulations while supporting the butchery team in maintaining an appealing and safe working environment.

Key Performance Areas (KPAs)

• Customer Service and Sales Support
• Product Preparation and Display
• Hygiene and Food Safety Compliance
• Stock Rotation and Wastage Control
• Equipment and Workstation Maintenance
• Teamwork and Communication

Key Responsibilities

Customer Service and Sales Support

• Greet and assist customers politely and professionally at the butchery counter.
• Serve customers promptly, cutting, weighing, and packaging products as requested.
• Provide information on products, prices, and cooking suggestions when required.
• Promote daily specials and value-added products.
• Handle customer queries and complaints courteously, escalating when necessary.

Product Preparation and Display

• Prepare and pack meat products according to store standards and recipes.
• Maintain attractive product displays that meet Pick n Pay presentation standards.
• Label, price, and rotate products correctly and accurately.
• Ensure cold chain integrity is maintained throughout product handling.
• Refill counters and shelves to ensure continuous availability of products.

Hygiene and Food Safety Compliance

• Adhere strictly to all hygiene, HACCP, and food safety procedures.
• Wear appropriate PPE and maintain a clean, neat personal appearance.
• Clean and sanitize counters, cutting boards, knives, and equipment regularly.
• Follow cleaning schedules and complete hygiene checklists daily.
• Support preparation for internal hygiene audits and inspections.

Stock Rotation and Wastage Control

• Follow FIFO (First-In-First-Out) stock rotation principles.
• Report expired, damaged, or slow-moving stock to the Butchery Supervisor.
• Minimize wastage through careful trimming, packaging, and handling.
• Record wastage accurately as per Pick n Pay policy.

Equipment and Workstation Maintenance

• Operate butchery equipment (e.g., slicers, mincers, band saws) safely and correctly.
• Report any faults or equipment damage immediately.
• Ensure all tools are cleaned, sanitized, and stored safely at the end of each shift.
• Keep work areas clean, organized, and hazard-free.

Teamwork and Communication

• Work collaboratively with other butchery team members to achieve daily targets.
• Support colleagues during busy trading periods or staff absences.
• Communicate effectively with supervisors regarding shortages, customer requests, or operational challenges.
• Participate in daily team briefings and hygiene talks.

Performance Indicators

• Customer satisfaction and service feedback
• Product quality, freshness, and presentation
• Compliance with hygiene and safety standards
• Reduction in product wastage and stock discrepancies
• Team cooperation and efficiency
• Attendance, punctuality, and professionalism

Health, Safety & Compliance

• Comply with the Occupational Health and Safety Act, 85 of 1993
• Follow Pick n Pay’s hygiene, food safety, and sanitation policies
• Use PPE correctly and maintain a safe working environment
• Report hazards, injuries, or incidents immediately
• Participate in mandatory safety and food hygiene training

Minimum Requirements

• Education: Grade 12 / Matric (NQF Level 4) or equivalent level of literacy and numeracy required to perform the role
• Experience: Previous experience in a retail or butchery environment, relevant to performing the duties of the role
• Physical Requirements: Ability to safely handle meat products and operate butchery tools in line with operational requirements
• Work Conditions: Ability to perform physically demanding tasks and work in a cold environment as required by the role
• Availability: Willingness and availability to work shifts, including weekends and public holidays, in line with retail trading requirements
• Process Adherence: Ability to follow food safety, hygiene, and operational procedures in line with store requirements
• Basic knowledge of meat handling, product cuts, and cold chain procedures
• Basic understanding of food safety, hygiene practices, and HACCP principles (training will be provided where required)

Skills and Competencies

• Ability to identify meat products, cuts, and basic preparation methods relevant to the role
• Ability to communicate effectively in a work environment
• Attention to detail in maintaining hygiene and product quality standards
• Ability to work accurately and efficiently in a fast-paced retail environment
• Ability to work in cold conditions and perform physically demanding tasks
• Basic understanding of food safety and hygiene requirements
• Ability to work collaboratively as part of a team
• Ability to follow instructions and adhere to operational processes

Behavioural Attributes (Work-Related)

• Demonstrates a professional and customer-focused approach in the workplace
• Demonstrates reliability and punctuality in meeting work requirements
• Maintains appropriate personal presentation and hygiene in line with workplace standards
• Works cooperatively with team members and across departments
• Demonstrates honesty and integrity in handling products and company resources
• Shows willingness to maintain departmental and operational standards
• Demonstrates alignment with organisational values (e.g. Integrity, Accountability, Care)