Factory Butcher

Key Responsibilities

• Cut, trim, debone, and portion meat.

• Pack and label meat products correctly.

• Check meat quality and freshness.

• Maintain cleanliness and food safety standards.

• Safely use knives and butchery equipment.

• Monitor stock and report shortages.

• Meet daily production targets.
  
  

Skills and Requirements

• Good meat-cutting skills.

• Knowledge of food safety and hygiene.

• Ability to use knives and butchery equipment safely.

• Attention to detail and teamwork.
  
  

Experience: 1–2 years of experience in meat cutting or food processing.