Chicken Chopper (Male and Female)
The Chicken CHOPPER is responsible for the efficient and hygienic slaughtering, processing, and preparation of poultry. This role involves working in a fast-paced environment and requires attention to detail, adherence to food safety regulations, and maintaining high standards of cleanliness.
Key Responsibilities:
1. Slaughtering and Processing:
• Humanely slaughter chickens following standard operating procedures.
• Remove feathers, skin, and internal organs.
• Clean and prepare the chicken for further processing.
2. Cutting and Deboning:
• Butcher chickens into standard cuts such as breasts, thighs, wings, and drumsticks.
• Debone chicken parts as required for various products.
3. Quality Control:
• Inspect poultry for defects or abnormalities.
• Ensure all processed meat meets quality standards and specifications.
4. Equipment Maintenance:
• Operate and maintain cutting tools and equipment.
• Clean and sanitize workstations and tools regularly to meet hygiene standards.
5. Safety and Compliance:
• Follow all health and safety regulations, including the use of personal protective equipment (PPE).
• Adhere to food safety and sanitation guidelines set by regulatory authorities.
6. Record Keeping:
• Maintain accurate records of production, including quantities processed and any issues encountered.
• Report any equipment malfunctions or quality control issues to the supervisor.