Auxiliar de Açougue

Separate products by category, inspect quality, and verify volumes before directing items to cold rooms. Check refrigeration temperatures for both chilled and frozen goods, then pack and label cut and ground meats for display. Transport fractionated products to replenish self-service counters, freezers, and islands with freshly cut, packaged, and labeled meats. 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. Maintain food safety standards and hygiene throughout the butcher section, preparation room, equipment, and display counters to prevent accidents and pest infestation. Minimum high school education and 18 years of age required; prior butcher experience is a plus.