Butchery Trimmer

The butchery trimmer will ensure that targets are met and regularly challenged and improved on. Delivering high standards of quality, ensuring products are produced in line with customer specifications as well as critical control points, GMP, and health and safety requirements. Paying special regard to:

• Quality, cost control, yield, and utilization
• Health, safety, and ethics
• Product integrity
• Company, personal, and food hygiene rules and legislation

In the chill production line area, using butchery implements and machinery, cut, bone, process, and package goods to quality standards, meet deadlines, and comply with company operating requirements at all times. Ensure that beef and lamb cuts are trimmed according to ABP and customer specifications as directed by management.

• Ensure meat is trimmed to produce optimum production yield while adhering to legislation and company requirements, in line with planned volume and schedule
• Remove fat, gristle, and other waste materials according to specifications
• Work as part of a team and take responsibility for own work
• Ensure strict adherence to quality, food safety, hygiene, ethical, and allergen handling processes
• Drive line efficiency through consistent and correct machine and/or knife operation
• Keep and maintain records as required
• Ensure familiarity and compliance with company policies, procedures, standards of operation, and safe operating procedures
• Ensure consistent and timely attendance
• Provide flexibility to meet company operating requirements
• Communicate proactively and reactively with team members, supervisors, and managers
• Ensure all products are sourced and manufactured to food safety and brand integrity standards defined by customers and BRC standards

• Basic proficiency in speaking, writing, and understanding English (essential for health, safety, traceability, and quality control)
• Ability to follow detailed operating procedures with high attention to detail
• Ability to follow instructions related to personal health and safety and PPE usage
• Knife and cutting tool skills
• Previous red meat experience preferred
• Awareness of food safety principles
• Knowledge of red meat cuts and trimming
• Ability to process food items quickly, cleanly, and efficiently in a production line team