Butcher- Red Meat, Seafood, White Meat
The Team Member is to have butchery skills as per the given process and is able to consistently and constantly being able to butcher meat as per the set standards
The Team Member is to identify and yield a certain amount of yield per carcass as per the given SKU standard
The Team Member is to have knowledge about all the SKUs and their grammages. The Team member is to be able to report vendor wise yield per carcass