Job Purpose:

To process, cut, trim, and prepare meat and poultry products according to company standards, ensuring quality, hygiene, and safety compliance throughout all stages of handling and production.

Key Responsibilities:

• Receive, inspect, and store meat and poultry products following food safety guidelines.

• Cut, trim, debone, and portion meat according to specific product requirements or customer orders.

• Operate meat processing machines such as slicers, grinders, saws, and tenderizers safely and efficiently.

• Maintain accurate labeling and ensure product traceability through correct documentation.

• Monitor product quality, freshness, and weight consistency during processing.

• Ensure compliance with HACCP, ISO, and other food safety standards.

• Follow hygiene and sanitation protocols for equipment, tools, and work areas.

• Minimize wastage and optimize yield during cutting and processing.

• Collaborate with the quality and cold storage teams for inspection and temperature control.

• Report any product defects, machinery issues, or deviations in production to the supervisor.

Qualifications & Experience:

• Diploma or certification in Food Technology, Meat Processing, or related field preferred.

• Minimum 2–3 years’ experience in meat processing, butchery, or cold kitchen operations.

• Strong understanding of meat cuts (beef, lamb, poultry, etc.) and product specifications.

• Knowledge of food safety and hygiene standards (HACCP, ISO 22000).

• Basic mechanical knowledge for operating and cleaning equipment.

Skills & Competencies:

• Precision and attention to detail.

• Manual dexterity and physical stamina.

• Strong understanding of hygiene and cross-contamination prevention.

• Teamwork and time management.

• Basic record-keeping and communication skills.

Working Conditions:

• Work environment involves exposure to cold storage rooms (0°C to 10°C).

• Requires standing for long hours and handling raw meat.

• Use of protective clothing (aprons, gloves, boots, etc.) mandatory.