1 Packer Jobs and Work in Northern Cape

Butchery Supervisor (H4/BS/1)
Papenfus Retail Consultants CC —Upington, Northern Cape
- Full-time
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Butchery Supervisor (H4/BS/1)

Papenfus Retail Consultants CC
Upington, Northern Cape

Quick Apply

Job Details

Full-time

Full Job Description

Job Purpose

To assist the Butchery Manager in overseeing the daily operations of the Butchery Department, ensuring all meat products are prepared, displayed, and stored in line with Pick n Pay’s operational, hygiene, and food safety standards.
The Butchery Supervisor ensures consistent product quality, efficient production flow, and departmental readiness, while supervising staff performance, stock control, and workplace discipline.

Key Performance Areas (KPAs)

Daily Operations and Meat Production Coordination
Product Quality, Merchandising, and Food Safety
Stock Control, Waste, and Shrinkage Management
Customer Service and Department Standards
Staff Supervision, Training, and Discipline
Health, Safety, and Compliance

Key ResponsibilitiesDaily Operations and Meat Production Coordination

Supervise and coordinate all daily butchery operations and production activities.
Allocate work schedules and tasks to butchers, counterhands, and packers.
Ensure the butchery is fully stocked and trading-ready before store opening.
Support the Butchery Manager in implementing daily production and cutting plans.
Monitor and control portion sizes, cutting techniques, and product variety.
Ensure smooth workflow between cutting, packing, and display areas.
Check that refrigeration and production equipment are in safe working condition.
Ensure continuous availability of high-demand lines and promotional items.

Product Quality, Merchandising, and Food Safety

Maintain Pick n Pay’s quality and freshness standards across all meat products.
Ensure correct trimming, cutting, labeling, and packaging of meat products.
Monitor temperature logs and product rotation to ensure compliance with FIFO (First-In, First-Out) procedures.
Maintain clean and attractive display counters aligned with Pick n Pay planograms.
Enforce compliance with Foodstuffs, Cosmetics and Disinfectants Act (54 of 1972), Meat Safety Act (40 of 2000), and Pick n Pay Food Safety Standards.
Conduct daily freshness checks and remove expired or damaged products.
Oversee cleaning and sanitation routines for preparation areas and equipment.
Support food safety audits and implement corrective actions where needed.

Stock Control, Waste, and Shrinkage Management

Maintain tight control over stock levels and record all variances accurately.
Monitor and record waste, markdowns, and breakages daily.
Assist with stock counts and monthly inventories.
Ensure correct rotation and safe storage of all meat products.
Identify causes of waste and implement preventive measures.
Report discrepancies, stock losses, or quality issues promptly to the Butchery Manager.
Ensure cold chain integrity from receiving to customer display.

Customer Service and Department Standards

Ensure the department maintains excellent service, presentation, and cleanliness at all times.
Support staff in delivering courteous and knowledgeable customer service.
Handle customer complaints or queries professionally and resolve promptly.
Promote customer confidence by maintaining visible freshness and quality.
Monitor and maintain “Look & Feel” standards of the butchery area.
Reinforce Pick n Pay’s principle: “Serving our customers the best way we can.”

Staff Supervision, Training, and Discipline

Supervise and guide butchery staff to ensure efficient performance and compliance with standards.
Conduct daily team briefings to communicate production targets, hygiene reminders, and departmental priorities.
Ensure staff adhere to uniform, PPE, and grooming policies.
Provide on-the-job training for new employees in cutting techniques, hygiene, and customer service.
Monitor attendance, punctuality, and adherence to schedules.
Handle basic disciplinary actions (verbal and written warnings) after receiving HR-approved training, following Pick n Pay’s Disciplinary Code.
Escalate serious misconduct or repeat offences to the Butchery Manager and HR.
Encourage teamwork, pride, and ownership among butchery employees.

Performance Indicators

Department readiness and presentation
Product freshness, quality, and variety
Compliance with food safety and hygiene standards
Stock accuracy and shrinkage control
Waste reduction and profitability
Customer satisfaction and service quality
Staff productivity and adherence to discipline
Audit readiness and documentation accuracy

Health, Safety & Compliance

Comply with OHSA (85 of 1993), Meat Safety Act (40 of 2000), and company safety policies.
Conduct daily health and safety inspections and report hazards promptly.
Ensure staff use PPE and comply with safe handling practices.
Maintain temperature and sanitation logs.
Promote a culture of hygiene and safe food handling throughout the department.

Requirements

Minimum Requirements

Education: Grade 12 / Matric (NQF Level 4) or equivalent level of literacy and numeracy required to perform the role
Experience: Minimum 3 years’ experience in a butchery or retail meat environment relevant to the duties of the role, including at least 1 year in a supervisory or senior role
Knowledge: Basic understanding of meat processing, cutting, storage, and handling practices
Knowledge: Basic understanding of food safety, hygiene requirements, and applicable legislation (e.g. HACCP, Meat Safety Act)
Knowledge: Basic understanding of stock control processes and shrinkage management
Computer Skills: Ability to use computer systems relevant to the role (e.g. MS Office, POS systems, or similar systems)
Work Conditions: Ability to work in a fast-paced retail environment, including cold storage conditions, while maintaining food safety and quality standards
Availability: Willingness and availability to work shifts, including weekends and public holidays, in line with retail trading requirements
Physical Requirements: Ability to perform physically demanding tasks, including standing for extended periods and handling meat products safely
Process Adherence: Ability to follow butchery procedures, food safety standards, and operational processes with attention to detail
Completion of, or willingness to complete, internal supervisory and disciplinary training
Basic understanding of staff supervision, performance management, and disciplinary processes

Skills and Competencies

Ability to apply product knowledge related to meat cutting, storage, and handling
Ability to supervise and coordinate team activities effectively
Basic understanding of food safety, hygiene, and butchery operations
Ability to communicate effectively with team members and customers
Ability to manage time, prioritise tasks, and work in a structured manner
Customer service orientation in a retail environment
Basic problem-solving and conflict handling ability
Basic understanding of staff management and workplace procedures
Attention to detail in maintaining quality and operational standards

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 supports the team
Demonstrates honesty and integrity when handling products and company resources
Shows willingness to maintain departmental and operational standards
Remains calm and fair when dealing with team members and workplace situations
Demonstrates alignment with organisational values (e.g. Integrity, Accountability, Care)

Employment Equity Statement

We are committed to fair employment practices and the principles of Employment Equity. Preference may be given to suitably qualified candidates in line with the company’s Employment Equity Plan.

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