Meat Cutting / Deboning Assistant in the Netherlands
Support deboning and cutting lines in Dutch meat-processing facilities — a practical role with clear hygiene standards, repetitive workflows and quality checkpoints.
Gross pay range in the Netherlands (brutto)
Typical assistant-level projects in Dutch meat processing fall around €14.50–€19.50 gross per hour. This is an indicative range (not a promise).
- Province & site: rates can differ by region (e.g., Noord-Brabant vs Limburg) and employer.
- CAO / collective agreement: classification and step level affect base rate.
- Shift allowance: evening/night or cold-area premiums may apply per site rules.
- Overtime: paid according to project policy and applicable regulations.
- Experience: verified meat processing background can move you into a higher step.
All figures on this page are gross (brutto). Net pay depends on taxes and individual situation.
Role overview
Category: Food Industry (meat processing / packing)
Typical sites: processing floor, trimming tables, packing lines, chilled zones
Communication: basic English for safety briefings and instructions
Dutch plants run on timing and hygiene discipline. Assistants keep lines moving by handling preparation, packing and cleanliness steps while skilled cutters focus on precision work.
The work: what you actually do on shift
Cutting / deboning support and trimming
- Assist on deboning or cutting lines (position depends on project and training).
- Handle basic trimming, sorting and portioning tasks within assigned station scope.
- Move crates/totes and prepare product flow to prevent line stoppages.
- Follow knife-safety rules and station instructions (where knife work is included).
Packing, labeling, weighing and traceability
- Pack finished product; apply labels, dates and batch identifiers as required.
- Weigh and verify units against specification (weight tolerance depends on product type).
- Perform visual checks (damage, contamination, incorrect labeling) and report issues.
- Keep station organized to reduce mix-ups and ensure traceability.
Hygiene and food safety routines
Most Dutch meat plants operate with strict hygiene expectations (HACCP-style routines).
- Hand hygiene, protective clothing rules, controlled movement between zones.
- Cleaning of surfaces and tools per schedule (end-of-run / changeover cleaning).
- Immediate reporting of spills, foreign objects, or any product integrity concern.
- Respect temperature control practices in chilled areas.
Tools & PPE (typical)
- Protective clothing (aprons, sleeves, hairnets) and safety footwear per site.
- Cut-resistant gloves where required; hearing protection if applicable.
- Station equipment (scales, labeling devices, containers, basic hand tools).
- Knife work may be included for some assistant profiles — rules and training are site-specific.
Exact equipment depends on the plant, product type and your assigned station.
Requirements
Must-have
- Reliability and ability to follow hygiene, safety and quality rules.
- Comfort with repetitive production work and standing for long periods.
- Basic English for instructions and safety briefings.
- Willingness to work in chilled conditions (common in meat processing).
- CV in English is required for review and selection.
Nice-to-have
- Experience in meat processing, food production, packing or warehouse picking.
- Understanding of hygiene systems (HACCP-style routines) and traceability basics.
- Confidence using weighing/labeling equipment or following production targets.
- Ability to work rotating shifts and handle peak periods with overtime.
Working conditions (typical)
- Schedule: often shift-based (day/evening/night) depending on the plant and production plan.
- Overtime: may occur during peak demand; paid according to project policy and applicable rules.
- Temperature: chilled zones are common; appropriate PPE is typically required.
- Safety standards: strict hygiene and safety briefings; compliance is monitored.
- Travel & accommodation: availability varies by project; details are clarified during screening.
- Deductions: if any apply (e.g., accommodation/transport), they are project-specific and explained before assignment.
- Probation / onboarding: onboarding and a settling-in period may apply depending on the client site.
Expect a structured environment: clear rules, steady pace, and measurable quality checkpoints.
Documents & process (EU / non-EU candidates)
Documents (typical)
- Valid passport or national ID (as applicable).
- English CV (mandatory) + certificates/proof of experience if available.
- Background checks may be requested by some sites (role- and client-dependent).
- Where required: documentation for food-industry onboarding (site-specific).
Final document list depends on the employer/client site and your profile.
Right-to-work notes (general)
- EU/EEA/Swiss candidates: generally have the right to work in the Netherlands, subject to standard registration and onboarding steps.
- Non-EU candidates: work authorization is typically employer-specific and depends on the employer and profile; confirmed during screening.
- Posted-work scenarios: some assignments may involve cross-border employment arrangements; compliance steps vary by project.
- On-site expectations: ability to understand safety rules and communicate basic issues is essential.
This section is informational and does not replace official legal advice.
Candidate profile
- can follow hygiene rules consistently and treat them as non-negotiable.
- prefer structured routines and clear station responsibilities.
- can keep pace without cutting corners on safety or quality.
- are comfortable in chilled areas and with repetitive tasks.
- can communicate basic issues in English (safety, product mix-up, equipment problem).
- can provide an English CV and (if available) proof of relevant experience.
- take feedback well and adjust quickly to a new line setup.
- cannot follow hygiene rules or resist wearing required PPE.
- avoid repetitive production work or struggle with standing for long periods.
- need constant supervision to maintain attention to detail.
- are not comfortable working in chilled environments.
- cannot provide a CV for screening.
Hiring process (how selection works)
- Submit your CV (English preferred). Applications without a CV are not considered.
- Screening: we confirm role fit (shift tolerance, hygiene discipline, basic English).
- Project matching: location and conditions depend on the client site and timing.
- Compliance check: documents/right-to-work steps depend on your nationality and employer setup.
- Start & onboarding: site briefing, hygiene rules, station training and safety instructions.
FAQ
Is the pay shown net or gross?
All figures on this page are gross (brutto) hourly ranges. Final pay depends on your tax situation, project conditions and any shift/overtime rules.
Do I need previous deboning experience?
Some sites accept entry-level candidates for assistant stations, but experience in meat processing, trimming, packing or food production is a strong advantage. Tasks are assigned by station and training level.
Will I work with knives?
It depends on the project and your assigned station. Some assistant roles focus on packing/labeling and preparation. Where knife work is included, knife-safety rules and site training are mandatory.
Can non-EU candidates apply?
Yes. Non-EU candidates can apply, but work authorization is employer- and profile-dependent and is confirmed during screening.