About the position
Role Summary
Operate all Butchery Equipment including the Bandsaw.
Report any defective equipment/utensils to the Butchery Manager.
Control, Merchandise and Promote stock according to laid down procedures and standards.
Prepare and break various meat carcasses according to laid down specifications.
De-boning all cuts of meat and Manufacture Mince / Produce Sausage and Boerewors.
Prevent wastage / shrinkage / damages.
Check temperatures and monitor/maintain the cold chain.
Provide the required product or services and handle customers in a courteous and businesslike manner.
Maintain a high level of cleanliness and hygiene of butchery-related equipment and utensils.
Assist with the receiving of meat from suppliers.
Assist with training staff on various new products / lines.
Requirements
Grade 12
Must reside close to the hypermarket.
Must comply with the medical criteria required by the OHS Act for the Butchery.
All applicants will be required to successfully complete the appropriate numeracy screening assessments.
Key Responsibilities
Must be customer minded and a team player.
Good communication skills - listen carefully and respond appropriately.
Have passion for the product and a sense of urgency.
Ability to complete tasks accurately.
Develop Self - look for opportunities to grow and develop self.
Able to cut / manufacture / produce various meat products e.g. loin chops, roast, etc., (This skill will be tested).
Able to work in a cold environment.
Be physically able to lift carcasses and containers of meat.
