FLEISCHERMEISTER – Hartlief Continental Meat Products

PURPOSE OF THE JOB:
To advise and develop new-to-world processes and products to drive innovation, continuous improvement for Hartlief factory and Delis in line with Hartlief’s 2025 Vision. In addition, the incumbent will coach, train and transfer skills to employees for the purpose of upskilling, reskilling and developing the next group of Fleischermeisters.

KEY ACOUNTABILITIES:
Conduct research and benchmark current processes and technology to meat industry trends.
Identify opportunities which could influence the maximum execution of the production plans and processes.
Provide guidance and recommendations on technology, equipment and processes which will enable efficiencies and breakthrough results.
Design, develop, and improve new or existing products and recipes to ensure the best value offering.
Direct the testing of prototype products from conception to measuring & evaluation.
Advise and provide input in the development, implementation & maintenance of the Quality Assurance strategy and standards for Hartlief.
Train and coach employees on quality and hygiene adherence and industry best practices alongside Quality department.
Optimize recipes to improve quality, taste profile, shelf life and product costing (where applicable).
Design new value-added fresh meat products and get them ready for sale.
Design of displays/counter “look & feel” to optimally present products to customers.
Offer on-the-job training and coaching to employees to motivate and develop the team, including setting objectives & goals.
Coach employees on economical thinking behind costing, pricing and value addition.
Advise in the design of displays in creative ways to attract customer attentions and provide an amazing consumer experience at every touch point.
Drive quality through hygiene, temperature control and SOPs.
Experience and Qualifications:
Fleischermeister/ Master Butcher Qualification (with Meisterbrief).
Minimum of 8-10 years’ experience as a Fleischermeister in a meat processing and production environment of a large scale meat production/processing company.
Experience in training the trainer and coaching of employees as well as identifying and developing the next generation of Fleischermeisters.
Knowledge required
Knowledge and command of latest technologies, machines and lines used in the production of meat and sausage production.
Good knowledge and understanding of the selection, preparation, display packaging and sale of meat to consumer and commercial customers.
Knowledge of international meat industry trends.
Good knowledge of food regulations, labour laws as well as environmental, health & safety regulations and related industry best practice.