They will be doing general works like:
Weighing of carcasses, quality control of carcass
Cut, trim and preparing meat cuts to specific meat and industry specification. (training provided)
Clean tools, equipment and work surfaces
Packing and preparing meat for storage in line with stock rotation, required temperatures traceability standards and correct product dressing
Dispatch / Palletizing
Lifting 20kg weighted boxes of meat
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk