Butcher

You break pig and cattle carcass sides into primal cuts on the cutting line, then bone and trim them to the plant's specification for the processing hall and for retail packs. Each cut is weighed, labelled with the batch number and placed in crates for the chill store. You keep your knives sharp, check meat temperature with a probe thermometer and report any defect to the line supervisor. The cutting hall at Nemetin runs a morning shift, 06:00-14:00, Monday to Friday; overtime of up to 20 hours a month is paid on top when orders peak.

Finished trade school for butchers, or equivalent practice in a cutting plant

At least one year of boning and trimming on a line

Safe work with boning knives, a sharpening steel and a band saw

Valid sanitary booklet, or willingness to obtain one before starting

Steady work in a chilled hall at 8 to 10 degrees

Basic English for labels and safety signs

Net salary from 1430 up to 1600 EUR per month

Permanent contract with full pension and health insurance

Hot meal in the plant canteen on every shift

Monthly productivity bonus on top of the salary

Overtime paid with the legal supplement

Free accommodation for workers from other regions, and help with the work permit

Thermal work clothing, cut resistant gloves and safety boots provided

Butchers who keep the line yield on target for six months move to 1600 EUR net per month. The plant trains its line supervisors from the cutting crew.

A chilled cutting hall at 8 to 10 degrees with tiled floors, overhead rails for carcasses and a wash station at each entrance. Cut resistant gloves, a chain mail apron, thermal clothing and safety boots are worn at all times.