Background

Gramus Express Limited invites applications from suitably qualified, experienced and results-oriented individuals to fill the following positions. We seek competent professionals with relevant technical knowledge, practical experience, integrity and a strong commitment to accountability, productivity and operational excellence.

Responsibilities

Plan, coordinate and supervise daily butchery production, meat processing and preparation activities.

Allocate duties to butchers and production assistants and monitor productivity and performance.

Ensure correct carcass breakdown, cutting, deboning, trimming, portioning, packaging and handling of meat products.

Monitor production volumes, meat yields, raw material utilisation, wastage and production costs.

Maintain accurate production records and prepare reports on output, losses, quality and operational performance.

Coordinate stock requirements with the Stock Controller and relevant departments to support uninterrupted production.

Enforce food safety, hygiene, sanitation, quality-control and occupational health and safety standards.

Ensure meat-processing machinery and equipment are operated safely, cleaned properly and maintained in good working condition.

Monitor product quality, storage conditions and cold-chain compliance throughout production.

Identify operational challenges and implement improvements to production efficiency, product quality and resource utilisation.

Qualifications and Experience

Diploma or bachelor’s degree in Meat Science, Animal Science, Meat Technology, Food Science and Technology or a closely related field.

Minimum of 3–5 years of practical experience in commercial meat processing, butchery production, an abattoir or a meat-processing facility.

At least 2 years of supervisory or production management experience.

Proven hands-on competence in carcass breakdown, meat cutting, deboning, trimming, portioning and preparation of different meat cuts.

Knowledge of meat yield calculations, production planning, stock utilisation, cost control and wastage reduction.

Practical knowledge of meat hygiene, food safety, cold-chain management and the safe operation and cleaning of meat-processing equipment.

Required Competencies

Strong practical meat-processing and butchery skills.

Demonstrated production planning, team leadership and staff-supervision abilities.

Sound knowledge of meat quality, yield management and wastage control.

Strong organisational, analytical and problem-solving skills.

High standards of hygiene, safety, discipline and accountability.

Gramus Express Limited seeks professionals who demonstrate competence, reliability, integrity and a commitment to improving operational performance and safeguarding company resources.

• Plan, coordinate and supervise daily butchery production, meat processing and preparation activities.
• Allocate duties to butchers and production assistants and monitor productivity and performance.
• Ensure correct carcass breakdown, cutting, deboning, trimming, portioning, packaging and handling of meat products.
• Monitor production volumes, meat yields, raw material utilisation, wastage and production costs.
• Maintain accurate production records and prepare reports on output, losses, quality and operational performance.
• Coordinate stock requirements with the Stock Controller and relevant departments to support uninterrupted production.
• Enforce food safety, hygiene, sanitation, quality-control and occupational health and safety standards.
• Ensure meat-processing machinery and equipment are operated safely, cleaned properly and maintained in good working condition.
• Monitor product quality, storage conditions and cold-chain compliance throughout production.
• Identify operational challenges and implement improvements to production efficiency, product quality and resource utilisation.

• Strong practical meat-processing and butchery skills.
• Demonstrated production planning, team leadership and staff-supervision abilities.
• Sound knowledge of meat quality, yield management and wastage control.
• Strong organisational, analytical and problem-solving skills.
• High standards of hygiene, safety, discipline and accountability.

• Diploma or bachelor’s degree in Meat Science, Animal Science, Meat Technology, Food Science and Technology or a closely related field.
• Minimum of 3–5 years of practical experience in commercial meat processing, butchery production, an abattoir or a meat-processing facility.
• At least 2 years of supervisory or production management experience.
• Proven hands-on competence in carcass breakdown, meat cutting, deboning, trimming, portioning and preparation of different meat cuts.
• Knowledge of meat yield calculations, production planning, stock utilisation, cost control and wastage reduction.
• Practical knowledge of meat hygiene, food safety, cold-chain management and the safe operation and cleaning of meat-processing equipment.