Butcherman

VACANCY ANNOUNCEMENT@MALAWI CATERING SERVICES LIMITED

POSITION: BUTCHERMAN

Location: Lilongwe

OVERVIEW

Malawi Catering Services Limited invites applications from suitably qualified individuals of Malawian origin to fill the following vacant positions tenable at its Head Office at Kamuzu International Airport (KIA) in Lilongwe and Mpale Cultural Village in Mangochi.

The candidates should be experienced, flexible, enthusiastic, and with an “I can-do attitude’’ to join our team as follows: -

BUTCHERMAN – 1 POSITION

Department: Operations (In-Flight Kitchen/Food Production)

Reporting: Assistant Sous Chef

Location: In-Flight Kitchen (KIA)

Grade: CS 8

Job Summary

The Butcherman shall be responsible for the preparation, cutting, trimming, portioning, and handling of meat, poultry, fish, and other animal products for food production in accordance with approved recipes, portion specifications, food safety standards, and production requirements.

The position requires that all meat products are handled hygienically, efficiently, and safely, while minimizing wastage and maintaining the required quality and quantity for airline catering and other catering operations.

The Butcherman works closely with chefs, kitchen staff, stores personnel, and production supervisors to ensure that required meat products are prepared and made available on time for production.

Key Duties and Responsibilities

Meat Preparation

Receive meat, poultry, fish, and other products from the stores against approved requisitions.

Inspect meat products for freshness, quality, quantity, and signs of contamination or deterioration.

Clean, trim, debone, cut, slice, mince, and portion meat according to production requirements.

Prepare different cuts according to approved specifications and recipes.

Ensure portions are consistent in size and weight.

Prepare meat products according to daily production schedules.

Food Safety and Hygiene

Maintain high standards of personal hygiene and cleanliness at all times.

Follow established food safety and hygiene procedures.

Ensure meat is handled, prepared, and stored at appropriate temperatures.

Prevent cross-contamination between raw and cooked foods.

Use separate and appropriate equipment for different food products where required.

Clean and sanitize work surfaces, chopping boards, knives, machines, and other equipment after use.

Follow proper procedures for handling and disposing of meat waste.

Stock Control and Waste Management

Use meat products economically and minimize unnecessary wastage.

Return unused products to the appropriate storage facility following established procedures.

Ensure products are properly labelled and stored.

Report shortages, damaged products, spoilage, or quality concerns to the supervisor.

Assist with stocktaking when required.

Maintain accurate records of meat issued, used, and returned where applicable.

Equipment and Workplace Safety

Operate knives, meat slicers, mincers, saws, and other equipment safely and correctly.

Conduct basic checks on equipment before use and report defects immediately.

Use appropriate Personal Protective Equipment (PPE).

Maintain a clean, organized, and safe working environment.

Observe occupational health and safety requirements.

Immediately report accidents, injuries, unsafe conditions, or equipment faults.

Production Support

Work according to the daily production plan and airline catering requirements.

Ensure meat preparations are completed within the required production timelines.

Coordinate with chefs and production personnel regarding quantities and specifications.

Assist other food production areas when required and within the employee's competence.

Support special catering orders and functions as directed.

Compliance and Professional Conduct

Comply with Company policies, procedures, food safety standards, and Standard Operating Procedures.

Maintain confidentiality regarding Company and customer information.

Demonstrate honesty and integrity in handling food products and Company resources.

Follow instructions from supervisors and report any operational challenges promptly.

Maintain good working relationships with colleagues and other departments.

Required Knowledge, Skills and Competencies

The employee should demonstrate:

Knowledge of meat cutting and preparation techniques.

Knowledge of food hygiene and food safety practices.

Ability to use knives and meat-processing equipment safely.

Ability to follow recipes, specifications, and portion requirements.

Good attention to detail.

Ability to work under pressure and meet production deadlines.

Good physical stamina.

Ability to work effectively as part of a team.

Good personal hygiene and cleanliness.

Integrity and accountability.

Willingness to learn and follow instructions.

Qualifications and Experience

Malawi School Certificate of Education (MSCE) or equivalent is desirable.

Certificate in Food Production, Butchery, Culinary Arts, Food Safety, or a related field would be an advantage.

Previous experience in a butchery, hotel, restaurant, airline catering, food production, or institutional catering environment is desirable.

Knowledge of food safety and hygiene requirements is an advantage.

Interested persons who meet the above required qualifications and/or experience should submit their applications preferably by 19th August, 2026 together with their detailed Curriculum Vitae (CV) which should include two traceable referees to mcsl@mcslmw.com or

The General Manager,

Malawi Catering Services Limited,

P.O. Box 30236,

Lilongwe 3.