Senior Butchery

Join Anona – Now Hiring in the UAE (Senior Butcher)

About Anona

At Anona, we make weight management simple, tasty, and sustainable. We’re a growing meal plan company based in Kuwait and now expanding to the UAE. Known for delivering high-quality meals that never compromise on flavor, we offer flexible subscriptions that help people achieve real results. Join us and be part of a team that values quality, creativity, and making a positive impact on people’s lives.

Senior Butcher – Job Description

Job Summary

The Senior Butcher is responsible for the preparation, cutting, portioning, marinating, and

storage of all meat and poultry products used in diet meal production. The role ensures

that all products meet company quality standards, food safety regulations, and nutritional

requirements while maintaining strict hygiene and cross-contamination control

procedures.

Key Responsibilities

1. Meat & Poultry Preparation

• Receive, inspect, and verify the quality and freshness of meat and poultry deliveries.
• Perform professional cutting, trimming, deboning, portioning, and preparation of

beef, lamb, chicken, fish, and other proteins according to production requirements.

• Ensure accurate portion control based on diet meal plans and company

specifications.

• Minimize wastage and maximize yield through efficient butchery techniques.

2. Marination & Product Preparation

• Prepare and apply marinades according to approved recipes and production

schedules.

• Ensure proper marination times and storage conditions for all meat and poultry

products.

• Monitor product quality, taste consistency, and food safety throughout the

marination process.

• Label all marinated products with preparation dates, expiry dates, and batch

information.

3. Food Safety & Cross-Contamination Control

• Follow HACCP, food safety, and hygiene standards at all times.
• Prevent cross-contamination by using designated cutting boards, knives,

equipment, and workstations for different protein types.

• Ensure raw and cooked products are stored separately.
• Maintain strict personal hygiene and sanitation practices.
• Regularly clean and sanitize all equipment, tools, and work areas.

4. Cold Storage & Temperature Monitoring

• Monitor and record freezer and chiller temperatures according to company

standards.

• Ensure meat and poultry products are stored at safe temperatures.
• Report any temperature deviations or equipment malfunctions immediately.
• Practice proper stock rotation using the FIFO (First-In, First-Out) method.

5. Production Management

• Organize daily work schedules to meet production targets and deadlines.
• Coordinate with chefs and production teams regarding daily protein requirements.
• Ensure timely preparation and availability of all meat products for meal production.
• Maintain accurate inventory and stock records.

6. Quality Control

• Inspect products for quality, freshness, appearance, and compliance with

specifications.

• Reject any damaged, spoiled, or non-compliant products.
• Ensure all products meet company quality and dietary standards.

7. Teamwork & Communication

• Communicate effectively with supervisors, chefs, and kitchen staff.
• Read and understand production sheets, recipes, labels, and work instructions.
• Maintain accurate records and complete required documentation.
• Assist in training junior butchers and kitchen staff when required.

Qualifications & Requirements

• Minimum 5 years of professional butchery experience in diet meal plan ,catering,

food production, hotel, or large-scale kitchen operations.

• Strong knowledge of meat cuts, deboning, trimming, portioning, and marination

techniques.

• Good understanding of food safety, HACCP, and cross-contamination prevention.
• Ability to read and write in English and understand production instructions.
• Knowledge of freezer and chiller temperature requirements and storage procedures.
• Experience working in diet meal production or portion-controlled food environments

is preferred.

• Physically fit and able to work in cold storage environments and handle heavy lifting.

Skills & Competencies

• Excellent butchery and knife-handling skills.
• Strong organizational and time management abilities.
• Attention to detail and accuracy in portion control.
• Knowledge of food safety regulations and hygiene standards.
• Ability to work independently and manage workload efficiently.
• Team player with good communication skills.
• Ability to maintain high-quality standards under pressure.

Work Location: In person