Meat Processing Worker

You take the primal cut from the line, trim fat and sinew to the specification card, and place the portions on the belt in the given weight band. Knives are honed at the station and changed at the sharpening point, and the steel and the chain glove are checked at every break. In the packing room you weigh the trays, apply the label with the lot and the use by date, and stack the cases on the pallet by order number. The line runs 05:00-13:00 and 13:00-21:00 with a weekly rotation.

No trade certificate needed, the knife work is taught on site

Able to work a full shift standing in a room held at four degrees

Steady hands and a constant pace on a moving line

Strict with hand washing, knife hygiene and the chain glove

Willing to rotate an early and a late shift weekly

Basic English for the specification cards and the hygiene signs

Net salary from 823 up to 905 EUR per month

Permanent contract with full social and health cover from the first day

Cold room supplement paid on top of the base wage

Cafeteria benefit on a SZEP card, credited monthly

Hot meal in the plant canteen and a heated break room

Health book, hygiene training and the knife course paid by the employer

Thermal clothing, chain glove, waterproof apron and non slip boots provided

A worker who passes the boning test moves to the boning bench, which carries a higher rate, and the plant trains its line leaders and its hygiene checkers from the cutting floor.

A tiled processing hall held at four degrees, with washable floors, a knife sharpening point and a heated break room next to the changing area. Thermal clothing, a chain glove and non slip boots are supplied.