Meat Boners And Slicers, And Slaughterers

A grade slaughterman and/or boner required to work and undertake the skills and experience as set out below.
Avaliable to work: Monday through to Friday. Between the hours of: 5.00am and 4.00pm With the following skills capable of: 
Operate switching controls to direct and drop carcasses and  meat cuts from supply rails to boning tables.
Cutting meat to seperate meat, fat and tissue from around the bones. 
Washing scraping and trimming foreign material and blood from meat. 
Cutting sides, quarters of meat into standard meat cuts. 
Operate restrainer and stunning equipment. Stunning, sticking and shackling. 
Severing jugular veins of stunned animals to drain blood and faciltate dressing.
Trimming and removing head meat and severing animal heads. Slitting open, eviscerating and trimming animal carcasses. 
Slaughtering livestock and prepares carcasses for further processing by removing internal organs and hides for consumption.
May slaughter livestock according to procedures required by religious customs.Â