It has been three months since I was assigned to the meat department.

Following the curriculum prepared by our seniors, we received daily guidance.
Little by little, we are able to do more and more.
I think you've also learned the steps to take before work begins and the work flow for each day of the week.

Now, I am preparing for the "Pork Thigh Cut into Three Sections and Forming Test" scheduled for Sunday, October 20th.
I am working hard every day.

This time, my boss has kindly allowed me to not have to worry about time, so I intend to focus on accuracy.

On that day, I thought to myself, my three veteran superiors will be watching me with shining eyes to see how I handle things.
Just thinking about it makes me nervous.

I will do my best to become a full-fledged member as soon as possible.

Hiroto Okuzawa, Meat Section, Manufacturing and Sales Department