DEBONER

Our Deboners are responsible for efficiently separating bones from meat cuts (pork), ensuring minimal waste and maximum yield. This role requires precision, physical dexterity, and adherence to food safety standards.

Key Responsibilities:

• Perform boning of (half) pig carcass in a processing line for secondary processing in accordance with company standards and specifications.
• Inspect meat for defects, bruises, or blemishes and remove them when necessary.
• Separate meat and trim according to weight and grade specifications.
• Maintain a fast work pace while meeting yield and quality targets.
• Use knives and other cutting tools safely and effectively.
• Ensure cleanliness and sanitation of tools, equipment, and work area at all times.
• Follow all safety and hygiene protocols as per food safety regulations (e.g., HACCP).
• Report any equipment malfunctions or safety concerns to the manager promptly.

Requirements:

• Prior experience in carcass deboning, pork processing, or butchery is preferred.
• Proficient in the use of boning knives and cutting tools.
• Good hand-eye coordination and physical stamina.
• Physically fit, able to handle 30 to 45kg weights
• Able to work in cold environments and stand for extended periods.
• Understanding of food safety, hygiene, and occupational safety procedures.
• Team player with a responsible and reliable attitude.

Working Conditions:

• Cold room environment (around 10°C).
• Physical work including lifting, cutting, and standing.
• PPE (Personal Protective Equipment) must be worn at all times.
• Shift work or early morning hours may be required.
• Week commences on Sunday night.
• Basic + Volume based incentives