About

Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Odours. Work setting: Slaughter houses. Meat processing and/or packing plant/establishment. Willing to relocate. 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. Remove bones from meat. Equipment and machinery experience: Cleavers. Knives. Power cutting tools. Security and safety: Criminal record check. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Repetitive tasks. Handling heavy loads. Physically demanding. Manual dexterity. Attention to detail. Hand-eye co-ordination. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Weight handling: Up to 13.5 kg (30 lbs). Personal suitability: Accurate. Team player. Experience: 1 to less than 7 months.