# Butchery Production Assistant (H7/BPA/1) > Papenfus Retail Consultants CC · Upington, South Africa · Full-time · Posted 2026-09-08 **Salary:** unknown currency 92,031–92,031 **Workplace:** on_site **Department:** Butchery ## Description ### **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. ## Requirements ### **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._ ## Apply [Apply at Papenfus Retail Consultants CC](https://apply.workable.com/pick-n-pay-5/j/87AD19CD5D/apply) --- Powered by [Workable](https://www.workable.com)