Trainee Program To Be A Manager at Pick n Pay- apply with matric

Manages all aspects of hygiene and safety within the Butchery Department. Manages production process and stock in order to maximize gross margins and profits. Ensures that operating standards are maintained.

Minimum requirements

1. Matric (Grade 12
2. Previous experience in the Butchery or Fish department
3. Successful completion of relevant Introduction to Retail Supervision blue file

Competencies

1. Have passion for the product and a sense of urgency
2. Proven management experience
3. Ability to identify and solve problems
4. A strong team player
5. Be assertive in a calm and confident manner
6. Proven administrative abilities
7. Able to work in cold conditions (exposure to freezers & wet conditions)
8. Have passion for the product and a sense of urgency
9. Proven management experience
10. Ability to identify and solve problems
11. A strong team player
12. Be assertive in a calm and confident manner
13. Proven administrative abilities
14. Able to work in cold conditions (exposure to freezers & wet conditions)

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Key responsibilities

1. Manage employees in to ensure the Butchery Department runs effectively
2. Control wastage/ shrinkage/ damages
3. Ongoing training and development of employees
4. Control budgets (expenses, turnover, growth) and take action
5. Plan and implement sales promotions
6. Ordering and control of stock levels
7. Preparation of fresh meat and Fish lines
8. Maintenance of hygiene/ housekeeping and safe working standards
9. Plan daily/weekly production of products Operate all Butchery Equipment including the Band
10. saw.
11. Control, Merchandise and Promote stock according to laid down procedures and standards.
12. Prepare and break various meat carcasses according to laid down specifications.
13. De-boning all cuts of meat and Manufacture Mince / Produce Sausage and Boerewors.
14. Check temperatures and monitor/maintain the cold chain.
15. Provide the required product or services and handle customers in a courteous and business-like
16. manner.
17. Maintain a high level of cleanliness and hygiene of butchery-related equipment and utensils.
18. Assist with the receiving of meat from suppliers.
19. Operate Butchery Equipment i.e. (Wrapping Machine / Vacuum Machine / Scale Equipment /
20. Mincing Machine / Boerewors Filler).
21. Prepare boneless meat cuts i.e. steak / goulash etc.

Closing date: 21 September 2025

VISIT OFFICIAL WEBSITE TO APPLY (CLICK HERE)