Kerja Sepenuh Masa TL Butcher (Supermarket), Gaji tinggi MYR 3,000 di GCH Retail (Malaysia) Federal Territory - Maukerja

Position Summary

The Butchery Team Leader (TL) is responsible for overseeing the day-to-day operations of the supermarket's butchery department, ensuring high standards of product quality, food safety, hygiene, customer service, stock management, and team performance.

The role requires strong knowledge of meat handling, cutting, preparation, merchandising, and storage, together with the ability to lead and develop a team while achieving department sales, profitability, and operational targets.

Key Responsibilities

1. Butchery Operations

• Lead and supervise the daily operations of the butchery department.
• Ensure meat products are properly received, inspected, prepared, cut, packed, labelled, stored, and displayed.
• Maintain high standards of product quality, freshness, presentation, and availability.
• Ensure correct cutting specifications and portion sizes according to company standards.
• Monitor production and preparation quantities based on sales trends and customer demand.
• Minimize product waste, shrinkage, and unnecessary markdowns.

2. Team Leadership & Staff Management

• Supervise, allocate, and coordinate daily tasks among butchery team members.
• Prepare staff schedules and ensure adequate manpower coverage.
• Train and coach team members on butchery skills, food safety, hygiene, equipment handling, and company procedures.
• Monitor employee performance, attendance, punctuality, and compliance with operational standards.
• Provide guidance and support to team members and promote a positive and productive working environment.

3. Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, sanitation, and workplace safety requirements.
• Maintain clean and hygienic work areas, equipment, chillers, freezers, counters, and storage facilities.
• Ensure proper temperature control and cold-chain procedures are followed.
• Monitor product expiry dates, use-by dates, and stock rotation using FIFO/FEFO principles where applicable.
• Ensure proper handling, storage, and disposal of meat products and waste.
• Report any food safety, quality, equipment, or safety concerns immediately to management.

4. Stock & Inventory Management

• Monitor inventory levels and ensure sufficient stock availability.
• Assist with ordering and replenishment of meat products and related supplies.
• Check incoming deliveries for quantity, quality, freshness, temperature, and specification.
• Conduct regular stock checks and participate in stock takes.
• Investigate and report stock discrepancies, damages, wastage, and shrinkage.
• Maintain accurate records related to stock, production, waste, and transfers.

5. Sales & Merchandising

• Ensure the butchery display is attractive, well-stocked, correctly priced, and properly labelled.
• Monitor sales performance and identify opportunities to improve product availability and presentation.
• Support promotional activities, seasonal campaigns, and special offers.
• Ensure promotional products are prepared and displayed according to company requirements.
• Monitor customer preferences and feedback and communicate relevant trends to management.

6. Customer Service

• Provide professional and friendly service to customers.
• Assist customers with product selection, cuts, portion sizes, preparation methods, and general product enquiries.
• Handle customer complaints professionally and resolve issues within company guidelines.
• Maintain a high standard of customer service and ensure the team delivers a positive shopping experience.

7. Equipment & Workplace Safety

• Ensure knives, cutting equipment, machines, scales, refrigeration equipment, and other tools are used safely and correctly.
• Conduct routine checks of equipment and report maintenance issues promptly.
• Ensure employees use appropriate Personal Protective Equipment (PPE).
• Promote safe working practices and immediately address unsafe conditions.

Key Performance Indicators (KPIs)

The Butchery Team Leader may be measured against the following:

• Department sales and gross profit performance
• Product availability and freshness
• Stock accuracy and inventory control
• Waste and shrinkage levels
• Food safety and hygiene compliance
• Customer satisfaction and complaints
• Product quality and presentation
• Staff productivity and attendance
• Compliance with company SOPs and safety standards
• Promotional execution and merchandising standards

Qualifications & Experience

• Minimum 2–3 years of experience in butchery, meat preparation, or a fresh food retail environment.
• Previous supervisory or team leadership experience is preferred.
• Strong practical knowledge of meat cutting, trimming, portioning, packing, and merchandising.
• Good understanding of food safety, hygiene, and cold-chain requirements.
• Experience in supermarket or high-volume retail operations is an advantage.
• Good communication, organizational, and people-management skills.
• Physically fit and comfortable working in a chilled/fresh food environment.
• Willing to work shifts, weekends, and public holidays as required.

Key Competencies

• Team leadership and people development
• Butchery and meat-handling expertise
• Food safety and hygiene awareness
• Customer service
• Stock and inventory management
• Attention to detail
• Planning and organization
• Problem-solving and decision-making
• Commercial and sales awareness
• Ability to work under pressure
• Safety consciousness
• Strong work ethic and accountability

Working Conditions

The role involves working in a fast-paced retail environment and may require prolonged standing, frequent movement, handling of chilled products, and the use of knives and butchery equipment. The Team Leader must comply with all company policies relating to food safety, workplace safety, personal hygiene, and operational procedures.

Pay: Up to RM3,000.00 per month

Benefits:

• Health insurance
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person