Butchery Production Assistant (H7/BPA/1)

Job Purpose

To support the Butchery team in the preparation, processing, packaging, and display of meat products—including sausages, mince, and other processed items—in accordance with Pick n Pay’s quality, hygiene, and operational standards.
The Butchery Production Assistant ensures the smooth running of the production area, assists Butchers and Blockmen, maintains a clean and safe workspace, and delivers excellent customer service.

Key Performance Areas (KPAs)

• Meat Preparation and Processing Support
• Sausage and Minced Meat Production
• Packaging, Labeling, and Merchandising
• Hygiene, Sanitation, and Safety Compliance
• Stock Control and Waste Management
• Equipment Operation and Maintenance
• Teamwork and Customer Assistance

Key Responsibilities

Meat Preparation and Processing Support

• Assist in trimming, cutting, and portioning meat products under supervision.
• Support Blockmen and Butchers in the production of standard retail cuts and portions.
• Prepare meat trays, displays, and bulk orders according to Pick n Pay specifications.
• Maintain correct product rotation following FIFO (First-In-First-Out) principles.
• Ensure all product handling meets hygiene and cold chain standards.
• Report any quality, temperature, or contamination concerns to the Butchery Supervisor.

Sausage and Minced Meat Production

• Prepare and process sausages and mince products according to Pick n Pay recipes and standards.
• Measure ingredients accurately to ensure product consistency and quality.
• Operate sausage fillers, mincers, mixers, and vacuum sealers safely and efficiently.
• Monitor product weight, texture, and appearance to meet presentation standards.
• Label, price, and package finished products in accordance with store policies.
• Discard any products that do not meet Pick n Pay quality or freshness criteria.

Packaging, Labeling, and Merchandising

• Weigh, wrap, and label products accurately using store-approved scales and labeling systems.
• Apply correct product descriptions, production and expiry dates, and pricing labels.
• Arrange and display products attractively in counters and refrigerated units.
• Refill shelves and maintain full displays throughout trading hours.
• Monitor display temperatures and ensure compliance with cold chain regulations.

Hygiene, Sanitation, and Safety Compliance

• Adhere to Pick n Pay Food Safety, Hygiene, and OHSA (Act 85 of 1993) policies.
• Follow correct handwashing, PPE, and sanitation protocols at all times.
• Clean work surfaces, floors, equipment, and utensils according to the cleaning schedule.
• Maintain organised and hygienic cold rooms, production areas, and preparation zones.
• Dispose of waste, offcuts, and packaging materials responsibly.
• Report any health, equipment, or safety hazards immediately.

Stock Control and Waste Management

• Assist with receiving, checking, and storing meat deliveries.
• Ensure products are stored at prescribed cold chain temperatures.
• Monitor raw material freshness and remove expired or spoiled stock.
• Record daily production quantities and report shortages or overproduction.
• Assist with daily and weekly stock counts.
• Minimise waste through efficient portioning, accurate weighing, and correct storage.

Equipment Operation and Maintenance

• Operate meat saws, slicers, mincers, mixers, and vacuum sealers safely under supervision.
• Clean and sanitise machinery after each use and report any faults immediately.
• Follow maintenance schedules and standard operating procedures (SOPs).
• Use only authorised equipment and tools in accordance with training and safety standards.

Teamwork and Customer Assistance

• Work collaboratively with Butchers, Blockmen, and Counterhands to maintain smooth production flow.
• Provide friendly, efficient service to customers at the counter.
• Communicate effectively with colleagues and supervisors.
• Participate in team briefings, food safety meetings, and training sessions.
• Support the team in achieving daily production and service targets.

Performance Indicators

• Quality, freshness, and consistency of processed and displayed meat products.
• Accuracy in labeling, weighing, and product rotation.
• Compliance with hygiene and food safety standards.
• Timeliness and efficiency in completing production tasks.
• Reduction in waste and improved stock control.
• Positive teamwork and adherence to operational standards.

Health, Safety & Compliance

• Comply with the Occupational Health and Safety Act (85 of 1993) and the Foodstuffs, Cosmetics, and Disinfectants Act (54 of 1972).
• Use full PPE (gloves, aprons, hairnets, safety boots) at all times.
• Maintain a clean, safe, and hygienic working environment.
• Follow proper cleaning, sanitation, and waste disposal procedures.
• Report injuries, hazards, or unsafe conditions immediately.
• Participate in all required food safety, hygiene, and first aid training.

Minimum Requirements

• Education: Grade 12 / NQF Level 4 qualification.
• Experience: Minimum 1 years’ experience in a butchery or food production environment.
• Technical Knowledge: Basic knowledge of meat processing, sausage production, and cold chain control.
• Food Safety & Hygiene: Understanding of hygiene, sanitation, and food safety standards (HACCP principles advantageous; training may be provided where required).
• Physical Requirements: Physically fit and capable of performing manual handling, standing work, and cold-room conditions.
• Work Conditions: Ability to work in a cold environment and perform physically demanding tasks as required by the role.
• Availability: Willingness and availability to work flexible hours, including shifts, weekends, and public holidays in line with retail trading requirements.
• Process Adherence: Ability to follow operational procedures, food safety standards, and store policies consistently.
• Presentation: Professional appearance and adherence to uniform and hygiene standards.

Skills and Competencies

• Basic knowledge of meat cuts, handling, and portioning techniques.
• Understanding of sausage production, weighing, and packaging procedures.
• Sound knowledge of hygiene, sanitation, and food safety principles.
• Ability to work accurately and efficiently in a fast-paced retail environment.
• Strong teamwork and communication skills.
• Physical strength and endurance for manual handling tasks.
• Time management, organisation, and reliability.
• Attention to detail and quality control.
• Customer service orientation.
• Basic numeracy and weighing accuracy.
• Ability to follow instructions and adhere to operational processes.
• Ability to work in cold conditions and maintain productivity under pressure.

Behavioural Attributes (Work-Related)

• Reliable, honest, and responsible.
• Hardworking, disciplined, and physically fit.
• Detail-oriented, neat, and maintains high personal hygiene standards.
• Friendly, respectful, and helpful towards customers and colleagues.
• Safety- and hygiene-conscious at all times.
• Cooperative and team-focused in a production environment.
• Demonstrates professionalism and accountability in daily duties.
• Maintains integrity when handling products and company resources.
• Committed to organisational values of Integrity, Accountability, and Care.

Employment Equity Statement

We are committed to fair employment practices and the principles of Employment Equity. Preference may be given to suitably qualified candidates in line with the company’s Employment Equity Plan.