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Grade: C1 

Department: Oshikango Butchery 

Line Manager: Henry Francois Feris 

PURPOSE OF THE POSITION

To control the overall operation of the Butchery department by coordinating and facilitating the production of fresh and quality products, maintaining recipe adherence, hygiene and food safety standards and promoting excellent customer service to achieve profitability.

QUALIFICATIONS & EXPERIENCE

•             National Senior Level Certificate.

•             Minimum of 3 years’ Butchery Management Experience.

•             Prior experience in a supervisory role of at least 1 year.

ADVANTAGEOUS

•             NQF Level 5 Qualification / Certificate in a Butchery related course.

•             Experience at a Butchery Management Level.

•             Experience in Meat Classifications / Meat Cutting & Deboning.

KEY ACCOUNTABILITIES

•             Ensure the attainment of monthly budgeted turnover results for the department, though the effective utilization of available resources.

•             Ensure the achievement of budgeted shrinkage and waste targets by implementing proper control mechanisms.

•             Ensure all specialties are prepared timeously and presented and/or displayed in a tasteful manner and ensure that product quality meets the required standards.

•             Responsible for the effective preparation for the stock take and liaison with the Administrative Controller during such stock taking preparations.

•             Scheduling and planning of staff working hours for the week.

•             Ensure that speedy and effective service is rendered to customers and attend to customer’s queries.

Terms: Permanent

Place: Oshikango

Closing Date: 10th August 2026

O&L - a Great Place to Work.

Applicants meeting our requirements are invited to apply. O&L Group of Companies is an Equal Opportunity Employer.