1\. Animal carcass breakdown Cutting, chopping, and preparing meat carcasses (beef, pork, lamb, etc.) Separating primary and secondary cuts according to the type of meat. 2\. Meat cutting and preparation Performing specific cuts as requested by customers (steaks, chops, ribs, ground meat, etc.) Ensuring product quality and presentation. 3\. Weighing and packaging Accurately weighing meat. Properly packaging for preservation and sale. 4\. Tool sharpening and maintenance Keeping knives, saws, and other tools sharp and clean. Using equipment safely and responsibly. 5\. Food hygiene and handling Complying with health and hygiene regulations (using gloves, cleaning surfaces, avoiding cross-contamination). Maintaining refrigerated chambers under appropriate conditions. 6\. Customer service Advising on types of meat, preparation methods, and recipes. Taking custom orders. Providing friendly and professional service. 7\. Inventory control Checking inventory of meats and meat products. Requesting restocking when necessary. Verifying expiration dates and product condition. **Schedule:** * Monday to Thursday from 8:00 to 14:00 * Friday from 8:00 to 14:00 and 17:00 to 20:00 * Saturday from 8:00 to 14:00 **Workload:** Full-time **Professional experience:** 1 to 3 years of experience **Education:** Basic