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