Must have a minimum of two years experience as a butcher.
37.5 hours per week
Sufficient knowledge and experience within the industry, particularly with poultry.
The ability to deskin, process and cut poultry carcases on a systematic line or at least be in a position of a quick learner.
The ability to portion general poultry products according to business/customer requirements.
Must be able to demonstrate reasonable butchery skills in poultry legs.
Must be able to dice poultry primals like chicken fillet & leg meat to a high standard and/or according to customer requirements.
Must be able to carry out trimming to a high standard.
Must be able to clean their tools and work surfaces.
Must be hard working and punctual.
Ability to work in a team.
Be self-motivated.
We will not tolerate a mediocre attendance record.
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