Butcher - Meat department

Responsibilities:

• Cut pork according to production requirements or customer orders.
• Use knives or cutting equipment to perform further cutting, trimming and portioning operation.
• Weigh and sort meat products according to product specifications.
• Ability to lift and carry about 15kg to 20kg.
• Maintain cleanliness and hygiene of work surfaces and equipment in compliance with food safety standards.
• Collaborate with the production team to meet daily output targets.

requirements:

• 1 year of hands-on experience in Food Production Industry is a plus.
•  knife handling skills experience is a plus.
• Comfortable working in 8 – 12 °C working environment, uniform will be provided.