Education
No degree, certificate or diploma
Tasks
Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packagingRemove feathers and singe and wash poultry to prepare for further processing or packagingCut meat and poultry into specific cuts for institutional, commercial or other wholesale useRemove bones from meat
Work conditions and physical capabilities
Physically demandingManual dexterity
Experience
Will train
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 hours per week
