Food responsible for handling all raw meat preparations assigned by the Head Butcher.
Must have basic professional butcher knowledge and have a clear understanding of how to organize the stores/freezer, being familiar with company standard items.
Basic professional butcher skills and a good understanding of how to handle, defrost, prepare and portion all cuts of meat.
Basic Sanitation Skills (USPH).
Basic mathematical skills and compute calculations.
Practice economical work practices and avoid any wastage.
Assist the Butcher during storing.
Follow thawing and defrosting schedules/procedures according to USPH and company regulations.