Tasks Include Preparing meat for sale by removing bones, trimming fat, and cutting, mincing, and grinding meat to shape and size for display or as ordered. Preparing crumbed cuts of meat, and marinating, seasoning, and curing special cuts. Selecting and preparing meat to produce small-goods. Operating machines to grind, mix, mince and tenderize meat. Making seasonings and pickles by mixing spices, salt and other ingredients. Operating sausage filling machines, smoking chambers, and cooking kettles and vats. Advising customers on the suitability and uses of cuts of meat. May assist in menu planning and scheduling, and in estimating food production costs. Requirements Indicative Skill Level Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below. AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3) At least three years of relevant experience may substitute...