Butcher/Meat Cutter Training Program - Roeselare

Are you fascinated by the art of butchery and want to learn how to professionally cut and debone pork from scratch?

During an intensive, hands-on training program of months, we will prepare you step-by-step to become a skilled professional in our cutting room.

• Master the trade: You will learn how to expertly debone and cut ribs, shoulders, pork tenderloins, and more.
• Deliver quality: You will learn to work with a sharp focus on accuracy, hygiene, and the right production pace.
• Grow within the team: Working alongside an experienced team and guided by your personal internal training coach, you will put craftsmanship into practice every day.

Who are we looking for?

• Motivated go-getters: Experience handling a knife is a plus, but absolutely not a requirement. Your commitment and drive to learn the trade are key.
• Flexible team players: Because we work exclusively with ultra-fresh products, flexible working hours are not a problem for you.
• Early birds: You are able to work in different shifts. The starting times are at 03:25, 04:55, or 09:00.