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Butchery ServicerMonday Friday / 5am 2pm£12.71 per hourAldridge WS9Temporary PermanentThe primary purpose of the Butchery Servicer is to assist the Butchery Manager and team in the daily workload by servicing the team with raw materials and ensuring a smooth transition from butchery to production.Duties:Transfer products safely to the butchery team to allow the full butchery process to take place efficiently.Ensure all waste products resulting from butchery are segregated according to type and disposed of correctly.Constantly replenish clean working equipment and utensils to the butchery lines.Ability to lift substantial weights and stand for extended periods.Communicate and distribute products to the Goods In team to ensure efficient delivery to production.Adhere to all health and safety regulations, policies and procedures.Consistently adhere to food safety regulations, policies and procedures, ensuring product quality, safety and integrity.Bringing product to lineTransfer of product to productionReplenish lines with equipmentQualifications & Requirements:Food Safety Level 2 (in-house training mandatory)Significant experience with communication toolsUnderstanding of raw poultry legislation and poultry butchery processesHighly developed knife skills and basic IT skillsAbility to work in a chilled environmentAbility to work early start timesTPBN1_UKTJ

Butcher Thigh Deboning & Breast CuttingMonday Friday / 5am 2pm£13.60 per hour (£15.00 once perm)Aldridge WS9Temporary PermanentWe are seeking a responsible individual to perform butchery-related tasks including oyster thigh deboning and breast cutting to an accurate standard, preventing unnecessary product wastage and ensuring product quality.Duties:Butchery of ProductQuality ControlAccurately and precisely perform deboning, cutting and trimming of oyster thigh, boneless thigh, breast fillets and whole birds using knivesEnsure yield targets are met to reduce waste and loss of profit while maintaining high product standardsSafely use, store and maintain all equipment, including knivesAdhere to food safety regulations, policies and proceduresAdhere to health and safety regulations, policies and proceduresWork to detailed plans set by the Butchery Manager and complete tasks within required timeframes.Be able to stand for extended periods due to the nature of the roleCommunicate effectively with the Butchery Assistant and Manager throughout the dayQualifications & Requirements:Food Safety Level 2 (in-house training mandatory)Substantial experience working on a poultry cutting lineHighly developed knife and butchery skills; ability to work at butchery line speedUnderstanding of raw poultry legislation and poultry butchery techniques using knivesAbility to work in a chilled environmentAbility to work early start timesTPBN1_UKTJ

Butchery Servicer Monday Friday / 5am 2pm £12.71 per hour Aldridge WS9 Temporary Permanent The primary purpose of the Butchery Servicer is to assist the Butchery Manager and team in the daily workload by servicing the team with raw materials and ensuring a smooth transition from butchery to production. Duties: • Transfer products safely to the butchery team to allow the full butchery process to take place efficiently., • Ensure all waste products resulting from butchery are segregated according to type and disposed of correctly., • Constantly replenish clean working equipment and utensils to the butchery lines., • Ability to lift substantial weights and stand for extended periods., • Communicate and distribute products to the Goods In team to ensure efficient delivery to production., • Adhere to all health and safety regulations, policies and procedures., • Consistently adhere to food safety regulations, policies and procedures, ensuring product quality, safety and integrity., • Bringing product to line, • Transfer of product to production, • Replenish lines with equipment Qualifications & Requirements:

Butcher Thigh Deboning & Breast Cutting Monday Friday / 5am 2pm £13.60 per hour (£15.00 once perm) Aldridge WS9 Temporary Permanent We are seeking a responsible individual to perform butchery-related tasks including oyster thigh deboning and breast cutting to an accurate standard, preventing unnecessary product wastage and ensuring product quality. Duties: • Butchery of Product, • Quality Control, • Accurately and precisely perform deboning, cutting and trimming of oyster thigh, boneless thigh, breast fillets and whole birds using knives, • Ensure yield targets are met to reduce waste and loss of profit while maintaining high product standards, • Safely use, store and maintain all equipment, including knives, • Adhere to food safety regulations, policies and procedures, • Adhere to health and safety regulations, policies and procedures, • Work to detailed plans set by the Butchery Manager and complete tasks within required timeframes., • Be able to stand for extended periods due to the nature of the role