Meat Cutting Operator

You work one position on the cutting line: quarters are broken down, cuts separated at the joint, fat and sinew trimmed to the specification card, and pieces placed on the belt for weighing and packing. Knives are steeled between pieces and changed at every break. You check each piece against the photograph on the specification, put anything off specification into the rework tray, and record the temperature of your station twice a shift. The line runs 06:00-14:00 with a fixed thirty minute break.

Basic schooling and the right to work in Portugal

Butchery or food plant experience is welcome, training is given

Steady with a knife and willing to learn the steeling routine

Able to work at 7 to 10 degrees for a full shift

Understands hygiene rules, hand washing and the metal detector

Basic English for specification cards and safety signs

Net salary from 880 up to 968 EUR per month

Permanent contract with Social Security from the first day

Cold room supplement on every hour worked in the cutting hall

Two meals on every worked day in the plant canteen

Company transport from Porto and from Gondomar

Paid knife handling, hygiene and HACCP training

Thermal clothing, mesh apron, cut resistant gloves and boots provided

Operators who hold the specification and the yield move to the boning positions, which carry the cold room supplement at the higher rate. From there the route is line leader over a team of twelve.

A chilled cutting hall held between 7 and 10 degrees, with stainless benches, belt conveyors, a knife sterilising station and a separate packing room. Thermal clothing, mesh apron, cut resistant gloves and boots are mandatory and are supplied by the employer.