Meat Cutter - PM

Key Responsibilities:

1. Meat Cutting and Preparation:

   • Utilize knives, saws, and other cutting equipment to portion, trim, and prepare different cuts of meat including beef, pork, poultry, and seafood.
   • Follow standardized recipes and specifications to ensure consistency in product quality and presentation.
   • Maintain proper portion control and minimize waste during the cutting process.
   • Adhere to safety protocols when operating cutting equipment and handling sharp tools.

2. Quality Control:

   • Inspect meat products for freshness, quality, and proper aging.
   • Identify and remove any defects, bones, or excess fat from meat cuts.
   • Monitor temperature and storage conditions to preserve meat freshness and prevent spoilage.
   • Take corrective actions to address any quality issues or discrepancies.

3. Sanitation and Food Safety:

   • Adhere to strict hygiene and sanitation standards in accordance with food safety regulations.
   • Clean and sanitize work areas, equipment, and utensils regularly to prevent cross-contamination and ensure a sanitary working environment.
   • Properly store and handle meat products to minimize the risk of foodborne illnesses.
   • Follow HACCP (Hazard Analysis and Critical Control Points) guidelines to maintain food safety standards.

4. Customer Service:

   • Assist customers with inquiries regarding meat products, cuts, and cooking instructions.
   • Provide recommendations and suggestions for meat selection based on customer preferences and dietary needs.
   • Address customer concerns or complaints promptly and professionally.

5. Inventory Management:

   • Monitor meat inventory levels and communicate stock replenishment needs to management.
   • Rotate stock to ensure older products are utilized first and minimize waste.
   • Conduct periodic inventory counts and assist in placing orders with suppliers as needed.

Qualifications:

• Proven experience as a meat cutter or butcher in a retail or wholesale environment.
• Strong knowledge of different meat cuts, techniques, and best practices for meat processing.
• Excellent knife skills and the ability to use cutting equipment safely and efficiently.
• Understanding of food safety regulations and sanitation procedures.
• Effective communication skills and the ability to provide outstanding customer service.
• Physical stamina and the ability to stand for extended periods and lift heavy objects.
• Attention to detail and a commitment to maintaining high standards of quality and cleanliness.

Education and Certification:

• High school diploma or equivalent.
• Completion of a formal meat cutting apprenticeship program or vocational training is preferred.
• Certification in food handling and safety (e.g., ServSafe) may be required depending on local regulations.

Working Conditions:

• Work environment may involve exposure to cold temperatures, sharp equipment, and heavy lifting.
• Flexible schedule including early mornings, evenings, weekends, and holidays may be required.
• May involve working in a fast-paced, high-pressure environment during peak business hours.