Ability to: undertake market research, including determining: demographic make-up of local area specific religious needs of local area, such as halal or kosher meats specific cuts of meat preferred by major local cultural groups preferences for organic meats preferences for value-added products or basic meat cuts more sophisticated expectations of product such as brands that promote good animal welfare practices, environmentally-friendly production and processing, Australian made and owned products preferences for particular species, including game meat prices they are prepared to pay for meat what is sold by competitors use appropriate research methodology, such as internet research, questionnaires, observations, conversations with customers, other local residents, local council data, suppliers or other industry members, existing market research data research suppliers and brands for product features and supply chain policies and practices seek advice from appropriate sources when introducing/investigating new product lines apply communication skills relevant to the task apply mathematical skills to determine economic viability of various product lines apply relevant Occupational Health and Safety (OH&S) and regulatory requirements report findings and make recommendations based on market research and accurate cost/price/profit calculations to senior staff members provide sound information to customers about product lines, brands and supply chain, using appropriate language and showing sensitivity to cultural differences research and follow cutting specifications for non-standard meat cuts provide sound information to customers on link between specialised brands and product cost demonstrate effective interpersonal skills in providing advice to customers demonstrate awareness of cultural and ethnic differences and respond appropriately take action to improve own work performance as a result of self evaluation, feedback from others or changes in work practices, legislation or technology |