Meat Cutter (Sausage Manufacturing)
Industry & Occupation
Classification
Summary
A job that handles manufacturing operations by trimming and slicing raw meat and by-products for sausages, connecting them to the blending and forming processes.
Description
The meat cutter (sausage manufacturing) is responsible for cutting raw meat materials to appropriate sizes on the sausage manufacturing line. While operating cutting machines, maintains uniformity in weight and cut parts, and thoroughly manages hygiene and product quality. After cutting, supplies the meat to the blending and filling processes, supporting the efficiency of the entire manufacturing line. Work is performed in a cooled environment, mainly consisting of standing and repetitive tasks, requiring physical stamina and concentration.
Future Outlook
Demand for meat products is stable, but with the advancement of labor-saving and automation technologies, there is a trend toward requiring advanced machine operation and quality management skills.
Personality Traits
Cooperative / Meticulous / Physically fit / Strong sense of responsibility
Work Style
Refrigerated environment work / Shift work / Standing work / Uniform and protective gear
Career Path
Manufacturing Operator → Line Leader → Manufacturing Manager → Quality Control Staff → Factory Manager
Required Skills
Cutting Machine Operation / Hygiene Management and Cleaning / Quality Check / Weighing and Weight Management
Recommended Skills
Basic Machine Maintenance / Food Sanitation Law Knowledge / HACCP Hygiene Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | High accuracy is required to maintain cut amounts and quality. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy objects. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Analytical & Logical Thinking | Many simple tasks, no need for complex analysis. |
| Creativity & Ideation | Because work follows manuals. |
| Initiative & Leadership | Because work is performed following instructions. |
| Numerical & Quantitative Analysis | Managing weights and quantities is sufficient; advanced mathematical skills not required. |
| Planning & Organization | Because work procedures are specified. |
| Problem Solving | Centered on routine work, few opportunities to solve problems independently. |
Related Qualifications
- Food Hygiene Manager