About this role
Education: Secondary (high) school graduation certificate.
Tasks
Slaughter livestock and remove viscera and other inedible parts from carcasses. Remove bones from meat. Shape, lace and tie roasts, other meats, poultry and seafood. Cut, trim and prepare standard cuts of meat. Cut carcasses, sides and quarters. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. Morning. Night. Day. Weekend. Other benefits: Other benefits.