Thomas Foods looking for 350 workers at new Murray Bridge abattoir
Thomas Foods is ready to hire hundreds of workers at its new Murray Bridge abattoir, which will process beef for the first time on Friday.
Business
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Thomas Foods International (TFI) has launched a recruitment drive for 350 workers at its new Murray Bridge abattoir, which will process beef for the first time on Friday.
The milestone comes five years after fire destroyed the company’s previous abattoir in the town, and follows two and a half years of construction.
The completed first stage of development includes beef processing and animal handling facilities, a beef boning room, stockyards, employee amenities and administration facilities, a wastewater treatment plant and fully automated chilling, freezing and storage systems.
TFI chief executive Anthony Stewart said the company was now looking to fill roles including general processing, beef slaughter and boning, packaging and maintenance fitters and electricians.
He said the recruitment campaign would target locals from Murray Bridge and the surrounding area.
“Our focus will be on resourcing to support operations with the first commissioning phase processing to take place today,” he said.
“We will scale up production in line with our workforce on-boarding.
“This is a unique opportunity to join a dynamic Australian company and work in the most modern and advanced facility of its kind anywhere in the world.
“Whether you are experienced or completely new to the industry, we’re keen to hear from you.”
Construction of the first stage of TFI’s new abattoir development, which the company values at “several hundred million dollars”, was recently completed, with commissioning now under way and including testing of all equipment and systems, and initial processing runs.
A date for the official opening is expected to be announced in coming weeks, with production to eventually ramp up to 600 head of cattle per day.
Future stages of TFI’s Murray Bridge development will include the addition of sheep and lamb processing facilities and further expansion of the beef facilities.
TFI has already filled several senior and operational positions, including head chef Alex Thompson who was among the first recruits.
The 27-year-old from Mannum was previously head chef at the Pretoria Hotel and is currently putting the finishing touches to the menu that will be offered to staff at the new facility.
“This kitchen is really well decked out and the best workspace I’ve ever walked into – the whole facility is amazing and I’m really excited to get cooking,” he said.
“Over recent weeks I’ve been preparing a menu that reflects the diverse workforce we’ll have
here. I’m planning to cook everything from delicious curries, laksas and stir fries to modern Australian cuisine.”