Butcher

Job description

Description of Work: Cut, portion, debone and work with meat (fresh and/or cured), produce sausages and cold cuts, ensure the conservation and exposure of products, manage inventory and sell goods, ensuring compliance with hygiene and health regulations. Days of Work: 6 out of 7 Weekly Hours: 40 h Working Hours: 8:00 - 13:00 / 16:00 - 20:00 Thursday half-day 8-13 From Monday to Saturday The present announcement is addressed to both sexes, in accordance with the provisions of the...

Required skills

hygiene stock standards health conservation selling meat sausages exposure cold cuts

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