Tasks:
1. Meat Preparation & Cutting – Cutting, trimming, deboning, and portioning meat according to customer or business requirements.
2. Quality Control & Inspection – Inspecting meat for freshness, quality, and adherence to health and safety standards.
3. Customer Service – Assisting customers by recommending cuts of meat, answering questions, and fulfilling special requests.
4. Equipment Maintenance & Sanitation – Cleaning and maintaining knives, saws, and other butchering tools, ensuring the workspace meets hygiene and safety regulations.
5. Inventory & Stock Management – Ordering, receiving, and properly storing meat products to ensure freshness and prevent waste.