Riyadh

Butcher

Receiving meat and making sure it's safe, high-quality, and meets the approved standards. Checking the meat upon arrival to ensure it's free from spoilage or any unusual changes in color or smell. Cutting and preparing the meat according to the required types, weights, and sizes, based on customer requests. Removing bones and excess fat and preparing meat cuts according to the approved standards of the facility. Grinding meat and preparing the required products using the designated equipment and tools. Preparing, packing, and wrapping meat in a hygienic and proper way to maintain its quality. Displaying meat in the refrigerated showcase in an organized and attractive way, keeping different types of products separated according to the approved procedures. Making sure that price tags and weights on displayed products are correct. Adhering to the specified cooling and storage temperatures for meat as per food safety requirements. Applying the principle of rotating stock according to receipt dates, expiration dates, and approved procedures. Keeping track of the available meat quantities and informing the immediate supervisor when stock is low or extra quantities need to be ordered. Handling customer orders accurately and professionally, providing the required service according to quality standards. Maintaining cleanliness in the meat preparation area, work surfaces, cutting tools, and equipment used. Using knives, cutting, and mincing machines safely and adhering to occupational safety instructions. Separating raw meat from other products to prevent cross-contamination and complying with food safety procedures. Reporting spoiled or questionable meat and not displaying or using it before taking the appropriate action. Make sure to store meat at the right temperatures according to the type of product and approved requirements. Organize meat inside fridges and storage areas in a way that keeps it safe and easy to access. Keep an eye on expiry dates and the condition of packaging regularly. Make sure fridges and cooling equipment are clean and report any malfunctions that could affect product safety. Monitor waste from cutting and preparation and try to reduce it without affecting product quality. Record the quantities of meat received, prepared, and spoiled according to the approved inventory system. Follow procedures for receiving and handing over meat and keep the necessary documents and records. Storing leftover meat correctly and safely inside designated refrigeration units. Making sure meat packages are closed, wrapped, and labeled with the necessary information according to the approved system. Checking the arrangement of meat inside the fridges and ensuring proper storage and temperatures. Taking inventory of leftover quantities, recording damaged or wasted products, and submitting the report to the responsible person. Disposing of waste and meat scraps following approved hygiene and food safety procedures. Ensuring the floor in the work area is clean and free of grease or debris that could cause slipping. Returning tools and equipment to their designated places and making sure devices are turned off according to operating instructions. Informing your direct supervisor of any notes related to meat quality, stock, or equipment before the end of your shift.