Meat Processing Worker

In the cutting room you take primal cuts off the line, trim and bone to the specification and place the pieces on the right belt. In the packing room you weigh, vacuum pack and label to the order, and check the seal on every tenth pack. The room is held at 8 degrees or lower and the knives are steeled at every break. You record the room temperature and the product temperature on the sheet, and anything that falls to the floor goes to the waste bin and is written down. The shift runs 06:00-14:00, with an afternoon shift in the weeks before holidays.

Primary school finished, butchery practice is welcome but not required

Able to work standing in a room held at 8 degrees

Safe and steady knife work after the in house course

Following the hygiene rules and the temperature records

Willing to take an afternoon shift before the holidays

Basic English for the product labels and the scale menus

Net salary from 700 up to 790 EUR per month

Permanent contract with social and health insurance from day one

Paid supplement for the afternoon shift before the holidays

Hot meal in the canteen on every shift

Hygiene certificate and knife handling course paid by the employer

Thermal clothing for the cold rooms provided and laundered

Cut resistant gloves, apron, hair net and safety boots provided

Workers who hold the specification on the boning line are trained as butchers within two years, and the plant pays the trade examination for anyone who wants the qualification.

Tiled cutting and packing rooms held at 8 degrees or lower, with steel tables, belts and a separate wash down area. Cut resistant gloves, an apron, a hair net and thermal clothing are supplied by the employer.