Work Conditions and Physical Capabilities

Repetitive tasks; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods

Work Site Environment Noisy; Odours; Cold/refrigerated

Own Tools/Equipment Steel-toed safety boots

Weight Handling Up to 45 kg (100 lbs)

Equipment and Machinery Experience Saws; Power cutting tools; Knives

Specific Skills

Slaughter cattle, calves, and sheep as prescribed by religious laws; Slaughter livestock and remove viscera and other inedible parts from carcasses; Remove bones from meat; Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging; Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use

Experience 1 year to less than 2 years

Education No degree, certificate or diploma

Languages English