Fleischer/in (m/f/d)

Sausage production: production of broth, cooking and raw sausages (e.g. salami, meat sausage) using machines such as the meat grinder or the cutter. Restoration & refinement: Pullets, smokers, salts or portion and marinizing meat and ham. Preparing meat salads, canned foods and ready-made meat dishes.

Complete vocational training: successfully completed training as a Fleischer/Metzger or a comparable qualification. Goods and materials: expertise on meat types, parts, quality levels and professional ripening. Handicraft skills: safe handling of tools (knife, cracker) and modern machines (cutter, meat grinder, smokers). Recipe safety: Exact measurement and mixing of spices and ingredients for sausage and fine food production. Two. Physical and personal conditions Physical resilience: Force to move heavy pieces of meat and endurance for long standing in cool working rooms. Insensitivity: No fears of contact with blood, smells, raw meats and internals. Freedom of allergies: No skin diseases or allergies to disinfectants, spices or cold. 3. Methods and social skills Strenge Hygiene Consciousness: Absolute reliability in compliance with Infection Protection Acts and HACCP Guidelines. Customer and service orientation: Friendly appearance, sales skills and competent advice. Teamability: Work hand in hand, especially in production

Employee discount on purchasing Free drinks 30 days off We work from Monday to Friday Complete provision and cleaning of hygiene clothing, cold-protection clothing for the refrigerator and safety shoes. .