We are currently in the early stages of establishing a "Farang Style", wholesale and retail, Butcher's shop and are seeking interest from persons who have an experienced background in cutting and preparing the choicest cuts of both pigs and cattle.
Persons (2) who have knowledge of the cutting, preparation and packaging of items such as sausages, crumbed steaks, leg hams, loin roasts, bbq ribs, other cuts, and condiments to match are invited to reply.
The intended outlet will be sterile, have new stainless steel machinery, coolroom facility, modern and employee friendly.
The livestock will be slaughtered at other accreditated premises and delivered to our cold storage facility.
At this stage, as mentioned earlier, we're seeking expressions of interest only. The actual start date for the successful candidates will be a few months away yet.
If you have experience, or know of someone who would like to be taught, then please reply to this post.
A retired butcher willing to teach prospective candidates would also be considered as a separate role.