Description

MANAGES RESOURCES TO ENSURE COMPLIANCE TO STANDARDS, REGULATIONS AND SET PLANS TO ACHIEVE TARGETS/ DEADLINES

Responsibilities

•  Operate all Butchery Equipment including the Bandsaw.
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•  Report any defective equipment/utensils to the Butchery Manager.
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•  Control, Merchandise and Promote stock according to laid down procedures and standards.
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•  Prepare and break various meat carcasses according to laid down specifications.
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•  De-boning all cuts of meat and Manufacture Mince / Produce Sausage and Boerewors.
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•  Prevent wastage / shrinkage / damages.
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•  Check temperatures and monitor/maintain the cold chain.
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•  Provide the required product or services and handle customers in a courteous and businesslike manner.
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•  Maintain a high level of cleanliness and hygiene of butchery-related equipment and utensils.
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•  Assist with the receiving of meat from suppliers.
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•  Assist with training staff on various new products / lines.

Requirements

•  Grade 12.
•  Must be customer minded and a team player.
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•  Good communication skills – listen carefully and respond appropriately.
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•  Have passion for the product and a sense of urgency.
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•  Ability to complete tasks accurately.
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•  Develop Self – look for opportunities to grow and develop self.
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•  Able to cut / manufacture / produce various meat products e.g. loin chops, roast, etc., (This skill will be tested).
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•  Able to work in a cold environment.
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•  Be physically able to lift carcasses and containers of meat.
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•  Must comply with the medical criteria required by the OHS Act for the Butchery.
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•  All applicants will be required to successfully complete the appropriate numeracy screening assessments.