Supervises and coordinates the activities of Meat Tradespersons.

Tasks Include:

• determines work requirements and allocates duties to Meat Tradespersons
• confers with managers to coordinate activities with other organisational units
• maintains attendance records and rosters
• explains and enforces safety regulations
• oversees the work of the unit and suggests improvements and changes
• confers with workers to resolve grievances
• may perform the tasks of a Meat Tradesperson, such as:

• (Butcher) advises customers on the suitability and uses of cuts of meat
• operates machinery to grind, mix, mince or tenderise meat
• prepares meat for sale by removing bones, trimming fat and cutting meat to shape and size for display or as ordered
• prepares crumbed cuts of meat and marinates and seasons special cuts
• selects and prepares meat to produce smallgoods
• may assist in menu planning and scheduling, and in estimating food production costs, or

• (Smallgoods Maker) prepares meat by removing bones and trimming fat
• cuts, minces and grinds meat and fat
• makes seasonings and pickles by mixing spices, salt and other ingredients
• adds seasonings to ground meat
• operates filling machines, smoking chambers and cooking kettles and vats
• cures meat