Pork Stall Butcher

Key Responsibilities

• Cut, trim, debone, and prepare different parts of pork (e.g., belly, ribs, chops, minced pork)
• Use knives, cleavers, and other butchery tools safely and efficiently
• Portion meat according to customer requests
• Display pork products attractively and keep the stall well-stocked
• Ensure freshness and proper storage of meat (temperature control, hygiene standards)
• Weigh, price, and package meat for sale
• Provide recommendations to customers on cuts and cooking methods
• Clean and sanitize work area, tools, and equipment regularly
• Dispose of waste properly following health regulations
• Monitor inventory and report when stock is low