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