As a butcher you will mainly cut the meat for the different butchers and prepare preparations such as: meat salads, brochettes, seasoned chicken, etc... You work with all types of meat and chicken. Boning is done by your colleagues.
You will work with other fellow butchers and auxiliary butchers in the workshop. From there, deliveries are made to the stores. You work from 6:00 a.m. to 2:00 p.m. On Sunday you are always free plus 1 day a week. You are free to choose your leave.Social security:
- Holiday pay
- End-of-year bonus
- Retirement contribution
- Child benefit
- Medical insurance
- Workplace accident insurance
After finding a good job for you, we will ensure a nice stay in Belgium. Once in Belgium you can count on personal help from our coordinator and job coaches. With the 'MyAxintor app' we inform you during the cooperation about everything you need to know.
- Correct weekly payment in line with Belgian regulations
- Comfortable accommodation
- Friendly onboarding
- A job coach who speaks your language
- A coordinator for support with smooth integration
RequirementsYou already have a first experience and/or training as a butcher. In addition, you can work independently as well as in a team. You also strictly respect the hygiene rules from the food sector.
- Driver License: B
- Working experience: More than 2 years
- Sector: Meat industry
- Job domain: Meat industry
- Function: Butcher
- Location: Ichtegem
- Regime: Day work
- Duration of employment: Full time
- Contract type : Option fixed
- Statute: Blue-collar worker
- Hours each week: 38
As a technician, you will carry out preventive maintenance work on the basis of work orders, you will be responsible for solving malfunctions and you will ensure the curative maintenance of the machines. You do the necessary repair and improvement work on machines, installations, buildings and utilities.
As a deboner you are knife-skilled and you are responsible for boning turkeys. You carry out your tasks with the necessary attention to quality, order, hygiene and safety. Thanks to your experience as a deboner, you can handle a knife well.
As an butcher/deboner you will be involved in the slaughter and processing, deboning and cutting of pork meat into pieces or segments. You also help with the preparation of it. You follow certain steps in the different stages of processing. You use tools such as knives, pliers or saws.