Auxiliar de Açougue

Separate products by category, inspect quality, and verify volumes before directing items to cold rooms. Check refrigeration levels for 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 fresh, labeled cuts. Serve customers at the counter by deboning, grinding, cutting, and slicing various meats. Weigh and organize trays according to established standards or customer preferences while suggesting consumption options. Maintain food safety standards, hygiene, and general order in the butcher shop, preparation room, equipment, and display counters to prevent accidents and pest infestation. Minimum high school education and age of 18 required; prior butcher shop experience is a plus.