Tasks Include
- Preparing meat for sale by removing bones, trimming fat, and cutting, mincing, and grinding meat to shape and size for display or as ordered.
- Preparing crumbed cuts of meat, and marinating, seasoning, and curing special cuts.
- Selecting and preparing meat to produce small-goods.
- Operating machines to grind, mix, mince and tenderize meat.
- Making seasonings and pickles by mixing spices, salt and other ingredients.
- Operating sausage filling machines, smoking chambers, and cooking kettles and vats.
- Advising customers on the suitability and uses of cuts of meat.
- May assist in menu planning and scheduling, and in estimating food production costs.
Requirements
Indicative Skill Level
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
- AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
- At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualification.
BenefitsRemuneration
$70,000 - $80,000