Butcher
MUMG
Johannesburg, South Africa
2025.09 - 2025.12
- Conducted regular cleaning and maintenance of butchery equipment, ensuring operational efficiency and longevity.
- Kept shop clean and hygienic to reduce risk of cross-contamination.
- Measured and weighed meats to calculate correct prices.
- Cut and ground meats based on daily work orders or specific customer requests.
- Cleaned workstations and sanitised surfaces to maintain hygiene standards for proper food preparation.
- Dressed meats before packaging and dispatched finished items to clients.
- Carved meat products into standard cuts for shops and markets.
- Labelled and priced pre-cut portions to encourage customer purchases.
- Accepted and examined quality and correctness of daily meat deliveries to stay on top of supplies.