Poultry Process Worker

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 to 20 kg or more.

• Physical Stamina: Standing for long stretches on concrete floors while performing fast-paced, highly repetitive manual tasks.

To Apply:

You must be a New Zealand Citizen/ Resident or on a Valid Visa and able to work full time.