Auxiliar de Açougue- Assaí Farol

Conduct meat separation by category, inspect quality, and verify volumes before directing products to cold rooms. Check refrigeration levels for both chilled and frozen items, then pack and label cut and ground products for display. Transport fractionated goods to replenish self-service counters, freezers, and islands with fresh cuts, ground meat, and labeled items. Serve customers at the counter by deboning, grinding, cutting, and slicing various meat types. Weigh and organize trays according to established standards or customer preferences while suggesting consumption options and offers. Adhere to food safety standards and hygiene protocols to maintain order and cleanliness in the butcher shop, preparation room, equipment, and display counters, preventing accidents and pest infestation.