About this role
Education: Secondary (high) school graduation certificate.
Tasks
- Slaughter livestock and remove viscera and other inedible parts from carcasses.
- Slaughter cattle, calves, and sheep as prescribed by religious laws.
- Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging.
- Remove feathers and singe and wash poultry to prepare for further processing or packaging.
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use.
- Equipment and machinery experience: Cleavers.
- Knives.
- Power cutting tools.
- Work conditions and physical capabilities: Repetitive tasks.
- Handling heavy loads.
- Physically demanding.
- Own tools/equipment: Safety equipment/gear.
- Personal suitability: Team player.
- Experience: 7 months to less than 1 year.
- Employment terms options: Day.