Meat Cutter

You work a station on the boning line: take the primal from the conveyor, separate the cuts to the plant specification, trim the fat to the thickness on the card and place each cut in the right crate. The knife is sharpened on the steel between pieces and changed at the break. You weigh and label the crates, write the yield on the line sheet and clean your station and the belt at the end of the shift. Chilled rooms hold four degrees. The shift is 05:00-13:30 from Monday to Friday, with Saturday paid separately in the weeks before a holiday.

At least two years cutting meat on a line or at a counter

Confident and safe with a boning knife and a steel

Able to separate cuts to a written specification

Able to work at four degrees through a full shift

Careful with crate weights, labels and yield figures

Basic English for specification cards and safety labels

Valid food handling health record, paid by the employer

Net salary from 855 up to 940 EUR per month

Permanent contract after a three month trial period

Meal tickets for every worked day

One early shift only, free afternoons and free weekends

Paid knife skills training and a paid health record

Company bus from Timisoara centre and from Dumbravita

Thermal clothing, mesh glove, apron and safety boots provided

A cutter who reaches the plant yield standard moves to the specification cuts, which are paid at the top of the line rate, and the plant fills its line leader posts from the boning floor.

A chilled hall held at four degrees, with stainless steel tables, a knife sterilising station at every post and a heated break room next to the changing rooms. Mesh glove, apron and boots are supplied by the employer.