Blockman (F7/BBLO/3)

Job Purpose

To cut, prepare, trim, debone, process, and present meat products in accordance with Pick n Pay's quality, food safety, and operational standards. The Blockman is responsible for producing high-quality meat products, maintaining product freshness and presentation, minimizing wastage, and ensuring compliance with hygiene and safety requirements while supporting customer service and departmental profitability.

Key Performance Areas (KPAs)

• Meat Cutting and Preparation
• Product Quality and Presentation
• Hygiene and Food Safety Compliance
• Stock Control and Wastage Management
• Equipment Operation and Maintenance
• Customer Service and Sales Support
• Teamwork and Communication

Key Responsibilities

Meat Cutting and Preparation

• Cut, trim, debone, slice, portion, and prepare meat products according to Pick n Pay specifications and standards.
• Prepare beef, lamb, pork, poultry, and other meat products for sale and display.
• Produce value-added products such as mince, wors, sausages, marinated products, and speciality cuts as required.
• Follow daily production plans and departmental requirements to meet operational targets.
• Ensure efficient utilization of meat products to maximize yield and minimize wastage.
• Maintain cutting blocks, knives, and tools in a safe and serviceable condition.

Product Quality and Presentation

• Ensure all meat products meet Pick n Pay quality, freshness, and presentation standards.
• Accurately weigh, label, package, and price products according to operational requirements.
• Follow FIFO (First-In-First-Out) stock rotation principles at all times.
• Maintain attractive, well-stocked, and visually appealing displays.
• Support promotional activities and merchandising initiatives within the department.
• Monitor product quality continuously and remove any products not meeting required standards.

Hygiene and Food Safety Compliance

• Adhere strictly to all hygiene, HACCP, food safety, and sanitation procedures.
• Wear appropriate PPE and maintain a clean, neat personal appearance.
• Clean and sanitize cutting blocks, knives, tools, machinery, and workstations regularly.
• Follow cleaning schedules and complete hygiene checklists as required.
• Ensure cold chain integrity is maintained throughout the handling and processing of products.
• Support preparation for internal and external hygiene audits and inspections.

Stock Control and Wastage Management

• Monitor stock levels and report shortages, overstocking, or quality concerns to the Butchery Supervisor.
• Ensure accurate handling, weighing, and processing of products.
• Minimize wastage through effective cutting techniques and efficient product utilization.
• Record wastage, variances, and damaged stock accurately in accordance with Pick n Pay procedures.
• Participate in stock counts and stock rotation activities.
• Assist in maintaining accurate stock control processes within the department.

Equipment Operation and Maintenance

• Operate butchery equipment safely and correctly, including band saws, mincers, slicers, scales, vacuum sealers, and other department equipment.
• Perform routine cleaning and basic maintenance of tools and equipment.
• Report equipment faults, damage, or safety concerns immediately.
• Ensure all equipment is cleaned, sanitized, and stored safely at the end of each shift.
• Follow lockout and safety procedures where applicable.
• Maintain a clean, organized, and hazard-free working environment.

Customer Service and Sales Support

• Provide friendly, professional, and efficient customer service at the butchery counter.
• Assist customers with product selection, special requests, and preparation advice.
• Provide information regarding meat products, cooking methods, and promotions where appropriate.
• Promote daily specials and value-added products.
• Ensure prompt service during peak trading periods.
• Escalate customer concerns or complaints to the relevant supervisor when required.

Teamwork and Communication

• Work collaboratively with supervisors and colleagues to achieve departmental objectives.
• Communicate effectively regarding production requirements, stock shortages, equipment issues, and customer requests.
• Participate in daily briefings, hygiene talks, and team meetings.
• Support the training and development of junior employees where required.
• Assist team members during busy trading periods and staff shortages.
• Contribute positively to departmental productivity and operational efficiency.

Performance Indicators

• Product quality, freshness, and presentation standards maintained
• Accuracy and efficiency in meat cutting and preparation
• Compliance with hygiene, HACCP, and food safety requirements
• Reduction in wastage, shrinkage, and stock variances
• Equipment care and safe operation practices
• Customer satisfaction and service feedback
• Team contribution and achievement of departmental targets
• Attendance, punctuality, and professionalism

Health, Safety & Compliance

• Comply with the Occupational Health and Safety Act, 85 of 1993
• Follow Pick n Pay Food Safety, Hygiene, HACCP, and Sanitation Standards
• Use PPE correctly and maintain a safe working environment
• Maintain personal hygiene and equipment hygiene at all times
• Report hazards, injuries, incidents, or unsafe conditions immediately
• Participate in mandatory food safety, hygiene, and safety training programmes

Requirements

Minimum Requirements

• Education: Grade 12 / Matric (NQF Level 4) or equivalent level of literacy and numeracy required to perform the role
• Experience: Minimum 3 years' experience as a Blockman or in a retail butchery environment performing meat cutting and preparation functions
• Qualification: Recognised Butchery, Meat Processing, Blockman qualification, apprenticeship, or equivalent practical experience (advantageous)
• Food Safety Knowledge: Working knowledge of meat handling, food safety, hygiene practices, cold chain management, and HACCP principles
• Physical Requirements: Ability to safely lift, carry, cut, and process meat products in accordance with operational requirements
• Work Conditions: Ability to work in refrigerated and cold-room environments and perform physically demanding tasks
• Availability: Willingness and availability to work shifts, weekends, and public holidays in line with retail trading requirements
• Process Adherence: Ability to follow food safety, hygiene, operational, and quality control procedures in line with store requirements

Skills and Competencies

• Advanced knowledge of meat types, cuts, portioning, and preparation methods
• Proficient knife-handling, deboning, trimming, and cutting skills
• Strong understanding of food safety, hygiene, and HACCP requirements
• Ability to work accurately and efficiently in a fast-paced retail environment
• Strong attention to detail and product quality standards
• Time management and production planning skills
• Customer service and communication skills
• Ability to work collaboratively as part of a team
• Ability to follow instructions and adhere to operational procedures

Behavioural Attributes (Work-Related)

• Demonstrates pride in workmanship and commitment to product quality
• Demonstrates reliability and punctuality in meeting work requirements
• Maintains appropriate personal presentation and hygiene standards
• Works cooperatively with team members and across departments
• Demonstrates honesty and integrity in handling products and company resources
• Shows initiative in maintaining departmental standards and operational efficiency
• Demonstrates accountability for quality, hygiene, and food safety requirements
• Demonstrates alignment with organisational values (e.g. Integrity, Accountability, 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.