Our client, L D Blandford & L F Blandford, also known as Southern Brook Abattoir, is currently searching for a skilled Butcher to work full-time at Lot 504 Yangedi Road South, Serpentine, Western Australia 6125.
Southern Brook Abattoir has quickly established itself as a provider of farm-fresh, quality meats to the local community and surrounding areas. By maintaining complete control over the entire process, from raising the animals to processing and delivering the meats to consumers, they ensure the highest quality products while keeping prices affordable.
The Butcher position involves expertly preparing and presenting high-quality meat products, operating various butchery machines, providing personalised customer service, and potentially assisting in menu planning and cost estimation. This role reports to the Operations Manager.
The annual offer for the role is $60,000 to $80,000.
Qualifications and Requirements
• Minimum AQF Certificate III including at least two (2) years on the job training.
• At least three (3) years of relevant experience in a commercial butchery may substitute for the formal qualifications listed.
• Current driver’s licence.
Skills
• Meat Knowledge: Understanding different types of meat and cuts.
• Knife Skills: Proficiency in using knives and cutting tools accurately.
• Food Safety and Hygiene: Knowledge of food safety regulations and maintaining a clean work environment.
• Physical Strength and Stamina: Ability to lift heavy items and perform repetitive tasks.
• Attention to Detail: Ensuring precise cuts and portion sizes.
• Customer Service: Effective communication and handling customer requests.
• Inventory Management: Monitoring stock and ensuring freshness.
• Technical Skills: Operating and maintaining butchery equipment.
• Regulatory Knowledge: Understanding and complying with health and safety regulations.
• Time Management: Efficiently handling multiple tasks and meeting deadlines.
• Teamwork: Collaborating with colleagues and training new employees.
Duties and Responsibilities
• 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 smallgoods.
• Operating machines to grind, mix, mince, and tenderise 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.
• We may also assign you other duties, where reasonable for your position, training and experience.
Southern Brook Abattoir has quickly established itself as a provider of farm-fresh, quality meats to the local community and surrounding areas. By maintaining complete control over the entire process, from raising the animals to processing and delivering the meats to consumers, they ensure the highest quality products while keeping prices affordable.
The Butcher position involves expertly preparing and presenting high-quality meat products, operating various butchery machines, providing personalised customer service, and potentially assisting in menu planning and cost estimation. This role reports to the Operations Manager.
The annual offer for the role is $60,000 to $80,000.
Qualifications and Requirements
• Minimum AQF Certificate III including at least two (2) years on the job training.
• At least three (3) years of relevant experience in a commercial butchery may substitute for the formal qualifications listed.
• Current driver’s licence.
Skills
• Meat Knowledge: Understanding different types of meat and cuts.
• Knife Skills: Proficiency in using knives and cutting tools accurately.
• Food Safety and Hygiene: Knowledge of food safety regulations and maintaining a clean work environment.
• Physical Strength and Stamina: Ability to lift heavy items and perform repetitive tasks.
• Attention to Detail: Ensuring precise cuts and portion sizes.
• Customer Service: Effective communication and handling customer requests.
• Inventory Management: Monitoring stock and ensuring freshness.
• Technical Skills: Operating and maintaining butchery equipment.
• Regulatory Knowledge: Understanding and complying with health and safety regulations.
• Time Management: Efficiently handling multiple tasks and meeting deadlines.
• Teamwork: Collaborating with colleagues and training new employees.
Duties and Responsibilities
• 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 smallgoods.
• Operating machines to grind, mix, mince, and tenderise 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.
• We may also assign you other duties, where reasonable for your position, training and experience.
