Ensure meat products are produced in accordance with specified minimum stock holdings
Cut according to standard and specifications
Correct weighing of meat cuts
maintain stock control and ordering that ensures that carcasses and finished product is always sufficient to meet customer requirements
minimum waste
Portion control
Correct packaging
Quality control & hygiene
Adhere to SOP's as well as health and safety procedures
Adhere to Personal hygiene SOP
Clean as you go
Production area to be kept clean, equipment and machinery
Maintain wearing of correct PPE
Correct cleaning equipment to be used
Assist where needed
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