Auxiliar de Açougue

Separate meat 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, 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 promotions. Maintain food safety norms, hygiene, and general order in the butcher shop, preparation room, equipment, and display counters to prevent accidents and pest or bacterial proliferation.