Hard Skills
IntermediateKnife ProficiencyExpert use and maintenance of knives for precision cutting and sticking in a high-volume processing environment.
IntermediateAnimal Anatomy KnowledgeUnderstanding of sheep physiology to accurately locate and sever the carotid arteries and jugular veins.
AdvancedFood Safety ComplianceAdherence to HACCP standards and sanitation protocols to prevent cross-contamination during the slaughter process.
AdvancedWorkplace Health and Safety (WHS)Strict following of safety procedures related to the use of sharp implements and heavy machinery.