Key Responsibilities:
- Meat Preparation: Cut, trim, and prepare various types of meat (beef, pork, fish, Mutton, poultry) for display and sale, following proper techniques and specifications.
- Quality Control: Inspect meat products for freshness and quality, discarding any items that do not meet company standards.
- Customer Service: Assist customers by answering questions about meat products, offering cooking tips, and providing recommendations based on their needs.
- Sanitation: Maintain cleanliness and organization in the meat department, adhering to health and safety regulations. Regularly sanitize tools and work areas.
- Inventory Management: Monitor inventory levels of meat products, assist with ordering, and ensure proper storage to minimize waste.
- Training and Safety: Train new staff on cutting techniques, safety procedures, and best practices in meat handling.
- Packaging: Package meat products accurately and attractively for display, ensuring all labeling is clear and complies with regulations.
Qualifications:
- Education: Masters degree or equivalent; vocational training in meat cutting is preferred.
- Experience: Previous experience as a meat cutter or butcher is required, with knowledge of different cuts of meat and preparation techniques.
Skills:
- Strong knife skills and proficiency in meat cutting techniques.
- Knowledge of food safety standards and sanitation practices.
- Excellent customer service and communication skills.
- Ability to work in a fast-paced environment and manage time effectively.
Physical Requirements:
- Ability to lift heavy items, stand for extended periods, and work in a cold environment.
