Overview

Responsibilities:

  •  Managing the day-to-day running of the Boning Hall
  • Staff planning
  • Processing of product yields and labor costs
  • Working within budgets to exceed targets and improve efficiency
  • Creating products for customer requirements by understanding their needs, advising and guiding where appropriate
  • Working with the QC Team to create product specifications
  • Working within budgets to exceed targets and improve efficiency

 

Your skillset:

  •  A qualification in butchery
  • In-depth knowledge of beef, lamb, pork, and veal primal cuts
  • Thorough knowledge of meat maturation times and techniques, e.g. dry and wet aging
  • Experience in leading a team
  • The ability to work and communicate within the team, and with people both inside and outside of the company at all levels
  • The motivation for learning and problem solving, with an affinity for product development
  • MS Office skills preferred

 

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