Butcher
Full-time
RVD Food Inc.
Preparation
- Inspect Equipment: Check the slicer for cleanliness, sharpness, and proper placement of the safety guard before use.
- Prepare Product: Unwrap, trim, and partially freeze meats (if required) to ensure cleaner cuts.
- Set Thickness: Adjust the slice thickness gauge according to the specific recipe or portion control standards.
- Sanitize Workspace: Ensure the surrounding table and receiving trays are sanitized.
Operation
- Load Carriage: Securely place the meat on the food carriage using the grip arm.
- Operate Safely: Turn on the slicer and use the handle to move the carriage back and forth; never use your hands to push meat near the blade.
- Monitor Quality: Continuously check slice consistency and weight to ensure uniformity.
- Portioning: Stack or shingle slices onto wax paper or trays immediately for service or storage.
Maintenance & Cleanup
- Disassemble & Clean: Unplug the machine, set the blade to zero, remove removable parts, and wash with hot, soapy water.
- Sanitize Blade: Carefully clean the blade (from the center outward) using a cut-resistant glove if available.
- Reassemble: Dry all parts thoroughly and reassemble the machine.
- Sharpening: Sharpen the blade periodically using the built-in or external sharpening stones per manufacturer guidelines.
Vacancy posted 6 days ago
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