Butcher

Description

Job Summary: Professional responsible for meat handling, deboning, and cutting, with emphasis on quality control, inventory management, and food safety. Key Highlights: 1. Meat handling and cutting according to the Chef's specifications 2. Focus on quality control and food safety (ANVISA) 3. Optimization and utilization of trimmings to minimize waste ### **Butcher** ### **Healthy Living Kitchen inside CNPEM \- Campinas/SP** ### **Monday to Friday, from 6:00 AM to 3:48 PM** ### **Barão Geraldo District** Handling and Cutting: Perform deboning, cleaning, and cutting of meats following the Chef's specifications (e.g., exact weight for grilling, cubes for stews, carpaccios, etc.). Quality Control: Inspect meat quality upon receipt, checking color, odor, temperature, and expiration date. Inventory Management: Monitor cold room inventory levels and report purchasing needs to prevent stockouts or overstocking. Portioning: Package and label portions (vacuum or plastic wrap) with expiration dates and strict identification. Food Safety: Strictly adhere to health surveillance regulations (ANVISA), ensuring proper sanitation of utensils, equipment, and work environment. Utilization: Minimize waste by using trimmings to produce broths, bases, or ground meat, as directed by the kitchen. **We value diversity:** *People with Disabilities (PCDs) are welcome here.* *Send your resume.* Minimum Education: Elementary School (1st level) * Health insurance after 6 months of employment * Wellhub (formerly GYMPASS) * Life insurance * On-site meals * Meal allowance * Transportation allowance