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.