Meat Processing Operative

You work a station in the cutting room: you debone, trim the fat and the sinew and portion to the weight the order asks for, then pass the tray to the packing line. On the line you check the seal, the label and the date on every pack and take out anything that is short weight. Knives are changed and steeled at fixed intervals and the station is washed down at the end of the shift. The plant works 06:00 to 14:00 and 14:00 to 22:00, in a weekly rotation.

Primary school finished, no experience in meat required

Able to work in a room held at 4 to 10 degrees for a full shift

Steady with a knife after the paid training week

Careful with weights, labels and dates

Willing to rotate two shifts weekly

Basic English for product labels and hygiene signs

A valid health book, the medical examination is paid

Net salary from 560 up to 616 EUR per month

Permanent contract with insurance from the first day

Food vouchers of 60 EUR per month

Paid supplement for the afternoon shift

Paid training week on the knife and on the hygiene rules

Paid health book and the annual medical examination

Thermal clothing, apron, mesh glove, boots and hair net provided

An operative who learns the whole cutting room becomes a butcher on the primal cuts, and the plant pays for the qualification and appoints its line leaders from the floor.

Cold rooms held at 4 to 10 degrees with stainless benches, a knife sterilising point at each station and a heated changing room with lockers. Thermal clothing, a mesh glove, boots and a hair net are mandatory and are supplied.