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a) Operational Management:

• Oversee the entire slaughtering process, including lairage management, stunning, bleeding, dressing, and carcass cooling, in line with established standard operating procedures (SOPs).

b) Quality Assurance & Safety:

• Implement and enforce required food safety, sanitation, and hygiene standards (HACCP) to prevent contamination. Ensure compliance with MAAIF slaughterhouse regulations.

c) Regulatory Compliance:

• Ensure total compliance with the local regulation on livestock handling/ movements, and valid health certificates from the District Veterinary Officer (DVO).
• Manage the inspection process for livestock, establishments, and carcasses.

d) Production Planning:

• Establish work schedules, shift rotations, and production targets to meet market demand.
• Maintain smooth workflows, reduce congestion, and maintain order on the work floors.

e) Equipment Maintenance:

•  Ensure proper maintenance of slaughtering equipment, refrigeration units, and machinery to prevent breakdowns. Adhere to regular general maintenance schedules.

f) Waste Management:

•  Oversee the hygienic disposal of offal, condegined meat, and other waste in accordance with environmental regulations.

g) Supply Chain Management:

• Manage inventory, including livestock supply, PPE for staff, and equipment spare parts.

h) Team Leadership:

• Supervise, train, and appraise slaughterhouse staff, ensuring adherence to safety protocols (OHS).