To prepare high quality meat products and ensure food safety standards are met at all times.  The Butcher will perform various tasks including Breaking, De-boning, Trimming and packing meats.

Requirements

ROLE RESPONSIBILITIES:

• To follow specifications and demonstrations from line Manager/Supervisor/QC.
• Use knives and tools in a safe manner to perform meat cutting and trimming.
• Understanding that your role is a key to the effective operation of the line and you have specific responsibilities to ensure production runs efficiently.

• Adherence to Health and Safety rules and procedures, including wearing correct PPE.
• Adherence to Food Safety and Hygiene regulations.
• Strong attention to detail.
• Being able to use your dexterity and hand eye coordination for cutting and trimming meat.
• Being able to lift and carry heavy items.
• Being able to stand for extended periods of time.

ROLE QUALIFICATION & SKILLS:

You will need to have good knowledge of cuts of meat and you will have good knife skills gained from experience.