Abbatoir butcher

placeGuiguinto calendar_month5/2/26

Job Description

Posted on 1 May 2026

Butchery and Deboning: Cutting, trimming, and deboning carcasses into primal cuts, sides, or quarters.
Quality Control: Inspecting meat for defects, bruising, or contamination.
Hygiene and Safety: Cleaning and sanitizing equipment (knives, saws) and working in compliance with food safety regulations.
Physical Labor: Standing for long periods, lifting, and managing heavy carcasses

Qualifications/Requirements

Knowledge of meat cuts (pork, beef, chicken)
Industrial butchery techniques
Hygienic food handling.
Male, 18 to 40 years old
Preferably with experience
Graduate of High School or Senior High School

Work location

GUIGUINTO, BULACAN

Remarks

No additional remarks

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