Languages English

Education Secondary (high) school graduation certificate

Experience 7 months to less than 1 year

Specific Skills

Remove bones from meat; Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging; Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use

Equipment and Machinery Experience Saws; Power cutting tools; Knives; Cleavers

Weight Handling Up to 23 kg (50 lbs)

Work Setting

Meat processing and/or packing plant/establishment

Own Tools/Equipment Steel-toed safety boots; Gloves; Mask

Work Site Environment Noisy; Odours; Cold/refrigerated

Transportation/Travel Information Public transportation is available

Work Conditions and Physical Capabilities

Repetitive tasks; Handling heavy loads; Physically demanding; Manual dexterity; Attention to detail; Hand-eye co-ordination; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling

Personal Suitability Accurate; Team player