Hardworking butcher with dedication and motivation to employer with good butchering ability and capability and ready to go for every work-related tasks
Maintain personal equipmemt
Apply hygiene and sanitation practices
Comply with Quality Assurance and HACCP requirements
Follow safe work policies and procedures
Communicate in the workplace
Overview the meat industry
Sharpen knives
Slice and trim leg
Slice and trim stock carcase-shoulder
Slice and trim stock carcase-middle
Troy Lucy
Training Office-Head Office
Human Resource
The V and V Walsh Pty Ltd
TLucy@vvwalsh.com.au
Adam Bluett
Sheep Kill Floor Supervisor
The V and V Walsh Lty Ltd
040983561
Certificate ÌII in Meat Processing
(Boning Room)
Training Solutions Australia