Key Responsibilities
Meat Preparation: Cutting, deboning, trimming, grinding, and portioning meat (beef, poultry, fish) according to specifications.
Customer Service: Assisting customers, advising on cuts and cooking, taking special orders, weighing, pricing, and wrapping products.
Inventory & Display: Receiving, inspecting, and storing meat; creating appealing product displays; managing stock rotation to minimize waste.
Health & Safety: Sharpening tools, cleaning workstations, maintaining hygiene, and adhering to food safety regulations.
Operations: Performing quality checks, keeping records, coordinating deliveries, and potentially managing suppliers.