Poultry Process Worker

We are looking for 2 x full–time poultry process workers to be part of our team. Minimum Guaranteed Hours/Week are 30. Maximum hours/week you may be required to work are 45. You will be required to work on some Weekends. Qualification/Work Experience You do not require any previous experience or qualification but should be able to understand, follow, and implement instructions written in English. Core Duties & Responsibilities 1. Meat Processing & Knife Work Slaughtering and Evisceration:Handling the initial processing phases, including the safe and hygienic removal of internal organs. De-boning and Carcass Splitting:Using specialized knives and saws to separate meat from bones quickly and cleanly. Trimming and Portioning:Cutting, slicing, and trimming fat or defects from meat cuts to meet specific customer, retail, or commercial standards. Value-Adding:Mixing and applying marinades, seasonings, or coatings to products according to company recipes. 2. Machinery & Tool Operation Operating Equipment:Monitoring and running heavy machinery like industrial meat grinders, bandsaws, skinning machines, and portioning equipment. Tool Maintenance:Routinely sharpening, adjusting, and safely storing knives, blades, and hand tools to maintain clean cuts and avoid workplace accidents. 3. Packaging & Logistics Weighing and Packaging:Placing finished cuts into trays, vacuum packs, or boxes, and weighing them for accuracy. Labeling:Ensuring correct product details, weights, pricing, and expiration dates are printed and attached. Inventory Control (FIFO):Storing products in freezers or chillers using the First In, First Out method to prevent spoilage. Loading and Unloading:Safely moving heavy pallets or bins of product for dispatch, storage, or transport. 4. Quality Assurance & Food Safety Strict Sanitation:Thoroughly washing down and sanitizing tools, conveyor belts, and work surfaces to prevent bacterial growth and cross-contamination. HACCP Compliance:Strictly adhering to food safety regulations, hygiene guidelines, and temperature controls. Quality Checks:Performing visual inspections of the meat to catch bruising, discoloration, or foreign objects before packaging. Work Environment & Physical Requirements Cold Temperatures:Working continuously in chilled or deeply refrigerated environments (usually between 0°C and 4°C) to keep the meat fresh. Heavy Lifting:Regularly lifting and moving heavy loads, often up to20 kgor more. Physical Stamina:Standing for long stretches on concrete floors while performing fast-paced, highly repetitive manual tasks. You must be a New Zealand Citizen/ Resident or on a Valid Visa and able to work full time. #J-18808-Ljbffr