process worker

Primo Smallgoods

I work afternoon shift, and although I'm on about $29/hr, the hours are extremely irregular i.e., SOME days I get my 8 hours, but many days I only get 7 hours and Friday is ALWAYS 6–6.5 hours OR LESS (!) which has gutted my weekly pay (supposed to be $950–1,000+ but I only get $800–850 ffs). Almost NEVER get overtime on afternoon, but somehow the day shift regularly gets overtime…far too much day shift favouritism and anti-afternoon propaganda. Workplace culture in general is laid-back and funny as fark at times, but be warned that quite a few employees are basically imports who can barely speak English. The machines must've been designed by sheet karnts because they break down literally every 15–40 mins tops, but the plus side to them breaking down is that we get more hours (probably the only reason we ever get to the rare and elusive 8+ hours…because of MALFUNCTION!).

This place has the worst set up I have ever seen. Once you park your car be prepared to walk a long distance to get inside to where you need to be. The pay rate is ridiculously low for what you are assigned to do. There is no communication from some of the workers when you need to ask for help. Some people are quite rude. Lunch breaks are quick. 
Machines and some equipment break down almost every 30 mins there is no proper training provided here it's all figure it out yourself or ask for help which you rarely get people are too focused on their own work and seem to not care. I am disappointed with working here and expected better. There is much much better jobs out there for better pay and proper training provided the choice is yours.

I worked in salami production. My day started with stock take of product which was needed for the day then raised work orders and printed tags. For the rest of the day I scanned N.S.I's to work orders (i.e. raw meat and seasoning for tracibility), so the correct amount of meats/seasoning was going into the right product/s.  I made sure all the products were in the right steps Greening Maturing Fchill to packing.  I also done R/F scanning and checked work colleagues had done via R/F scanning.  Tally Clerk was based at a HEC computer.  My team was pretty easy going and cooperative when I asked questions. Management was good and I worked in a happy environment. I enjoyed my job as a tally clerk at times it was very challenging but always completed my tasks on time for the day.

JBS Australia (formerly Primo Smallgoods) is a good place to work if you can tolerate the poorly managed areas of the production. The Supervisors on the Slaughterfloor and wonderful and very helpful, same as the workers there, but the Managers are non-existent at times and only appear to throw a spanner in the works. They will only train people if you can last there longer than 3 months, and even then, they do not like to give out training. The pay is pretty good, along with the other employees, but you will be messed about and you will want the week to be over and the weekend to be longer after staying there longer than 12 months

What is the best part of working at the company?
There not a fan of pay increases, there's not a great deal for growth financially  and they would generally import workers than employ AUSSIES, PLEASE prove me wrong 

What is the most stressful part about working at the company?
No stress if your prepared to work for low wages

What is the work environment and culture like at the company?
It would be a great place to work if the current senior personnel would understand they to started without a clue

What is a typical day like for you at the company?
Fine ,happy people in general

Well my job is to make sure wen machine start make the metal detector match the product that im packing and ask the lady to check if my metal detector pick up anything metal and make sure check that the product doen'st have any haire or clove check selling and make sure that the top film and botom fulm and label matches the product check use if iys correct the meat production date is corect olso weigth  check and make sure that you pack meat product in the rigth box and make sure the label of the box matches with the rigth product make sure your tablr always look nice and clean

Unfortunately the business is in a cultural rutt, led by the poor leadership of upper management. There is no trust between production staff and management anymore due to empty promises from staff at leadership levels. Staff are very unhappy and the company is not willing to try and improve the workplace to improve morale or attract skilled workers. Instead the ever diminishing skilled workers will continue to leave until there is a huge hole that will take a very long time to repair.

I love to work with my co-workers, the line speed was fast but not pressured. Before I had no ideal about how complicated to make products, I learned we need to attention to detail,keep clean,  maintain product's quality and watch up the package then we could have perfect product. I was not always working in the same line, sometimes I worked in the different line or room, it was hard to work in what you didn't know about, but when you got use to it then that was fun to realize how different products made.

a typical day  when everything in the place is running smooth and no break downs .
what I learnt was how to pack fresh sausages into trays.
management 
workplace culture all different kinds of different cultures worked there.
hardest part of the job ,would have been trying to listen very hard to different cultures with there languages .
most enjoyable part of the job was working with everyone in the place they become family in a way

The business of primo is within a transition being brought by a billion dollar company by the name of JBS.
Forwards movement only, get on board or get out of the way.
Progression planning while always trying to increase throughput while cutting costs.
A great business and industry to work within. 
Feels like I have jammed 10 years experience into 5.
Have had fabulous mentors and always appreciated the time invested into their staff and up and coming employers.

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