Job Overview
We’re looking for a dedicated Blockman to join our team. The ideal candidate will be responsible for cutting and preparing meat products to high-quality standards while ensuring compliance with food safety regulations. This position reports to the Butchery Manager and requires flexibility to work shifts, including Sundays and public holidays.
Key Responsibilities
As a Blockman, your daily tasks will include:
- Recording quantities of meat received, issued, or sold.
- Cutting and deboning various meat species with precision to maximize yield.
- Processing a variety of meat products such as sausages and minces.
- Operating specialized butchery equipment, including a bandsaw.
- Managing cold chain principles and maintaining ideal storage temperatures.
- Ensuring compliance with food safety and meat legislation.
- Conducting block tests to determine costs and improve efficiency.
- Planning production to maintain optimal stock levels.
- Maintaining a clean, hygienic workspace and equipment.
- Managing waste and shrinkage in line with budget.
- Assisting with stocktakes and promoting product knowledge among staff.
- Providing excellent customer service and staying updated on butchery trends.
Requirements
To be considered, candidates must meet the following criteria:
- Education: Matric certificate.
- Experience: At least 2 years as a Blockman or Butcher.
- Language: Proficiency in English.
- Location: Residing within 25km of Fairview, Eastern Cape.
- Clear criminal record.
Preferred Qualifications
- South African citizenship.
- Grade 2 Meat Cutting Certificate.
Application Process
Interested candidates must complete an assessment and answer the following:
- Are you willing to work 6 shifts per week, including weekends and public holidays?
- What is your current residential area (suburb, district, or city)?
- Are you familiar with meat handling and storage guidelines?
- Do you have experience with meat processing equipment?
- How do you ensure an attractive display of meat products?
- How do you maintain cleanliness and safety in meat preparation areas?