Deboner

Responsibilities and responsibilities: Deboning and Cutting Debones meat according to defined procedures Follows precise standards for each piece to ensure an even and high utilization Trimming meat with the aim of minimizing waste and maximizing value Knows different parts and works in accordance with predetermined classification and utilisation plans Performance and utilization Works in a targeted manner to achieve set performance criteria without compromising on quality Is responsible for its own utilisation and monitors it where appropriate Adapts work methods to different ingredients to maximize results Quality, hygiene and safety Ensures that all products meet the company's quality requirements Follows work descriptions and standards in deboning Detects deviations in raw materials and reacts according to work processes Works according to HACCP and complies with all requirements for hygiene and traceability Keeps work surfaces, tools and equipment clean and in good condition Follows safety rules and uses proper protective equipment Participates in preventing accidents with the right work methods Qualifications and education requirements: Good deboning and cutting skills Understanding the utilization of raw materials and the value of different meat parts Speed and precision in work methods Ability to do repetitive work under pressure A sense of responsibility towards quality and performance Skills in the use of knives and other tools in meat processing Please apply by filling in an online application here: https://form.vinnumalastofnun.is/eures and put "260730-04" in the field for employer. The application deadline is up to and including August 26th, 2026