• General knife duties.
• Ensuring knife safety training and guidelines are followed.
• Ensuring correct cleaning procedure of knives and PPE is always followed.
• Ensuring correct storage procedure of knives and PPE is always followed.
• Learning trimming and preparing of loins for processing.
• Learning de-boning of shoulders and trimming.
• Learning de-boning of legs and trimming.
• Following customer specification standards (QAS).
• Maintaining current yields and quality standards.
• Adhering to Good Manufacturing Practices i.e. Dropped Meat Policy