Butchers/ Blockman at Artee Group

Key Responsibilities:

• Manufacture Range of Minces,
• Production of Sausages and Burgers, as well as have a knowledge of Meat Aging Techniques and Value Added Range, the Cold Chain.
• Check Temperature of all Butchery Counter Fridges, Meat Cold room and Meat Freezer Room in order monitoring and maintaining
• Task Management (Ability to complete tasks accurately.
• Assist with training staff on various new products/lines.
• Promotions and Wet Demos (sampling of Butchery Articles)
• Hygiene and Housekeeping(cleaning, maintaining a high level of cleanliness and hygiene of all Butchery related hand tools and Equipment ie (Bandsaw, Mincer, Sausage Filler and other utensils,
• Meat Tenderizer and Butchery Scales (Pricing and Meat Weighing).
• Ability to show initiative and ensure display and signage are accurate and attractive.
• Assist with the receiving of all Butchery Meat Carcasses/Products and Dry stock Articles, and to prevent Waste/Shrinkage/Damages.
• Performing any other butchery tasks, not specified herein, which from time to time may be assigned by the Supervisor/Manager.

Requirement:

• Experienced blockman with at least 2 years experience in butchery.
• Trustworthy and responsible person who is hands on, willing to learn having a passion for the product and a sense of urgency.
• Must be able to read, write, speak and understand English.
• Must be prepared to work shifts which includes weekends and public holidays.
• Ability to use hand tools, stand or walk for extended periods, be physically able to lift carcasses, heavy containers and  items and work in a cold environment
• Must be skilled with a knowledge of all species meat (Beef, Lamb, Goat, Chicken & Pork) preparation techniques and cuts as to specifications, such as breaking, deboning, primalising, cutting, packing, labelling & displaying products on Display Counters or Service
• High level of integrity is a must have.