After working at Talley’s for so long, and leave Talley’s for so long, Finally I can post a blog about Talley’s~

So allow Me Introduce Talley’s

Talley’s Group Ltd

The official introduction you can read yourself through the website~
Let me tell you the story behind as a worker:

• The security guard in the guard is their human resource department…
  Anything related to the worker have to go through them, such as interview, fill form…
  So it’s a good idea to be friend (or let them “remember” your face) to increase your chance to get inside!
• Some factory inside looking for workers all the year. Especially Mussel deapartment!
  During winter, they need 100+- more worker in their fish factory for Hoki season.
  *Ice-cream department is the best(free milk shake and ice cream everyday) while is the hardest department to get in
• As worker, you can enjoy 15% discount from their staff shop, normally a fillet for 1-4nzd.
  Beside, there are some ice-cream for sale too, and the one which export to Japan is much more cheaper, and delicious than local
  (How to know it’s exported? just search for japan word)
  Suggestion: Blue Warehou, Moki,  Exported Green Tea Ice-cream, marinated wedges

  

• Although NZ minimum wage is 13.75nzd, in Talley’s if you work more than 40 hours, the 41st hour will be 1.25x which is 17.1875nzd
  Another allowance is if you work more than 10 hours a day (total working hours 10h 45min), than you have another tax-free 7 nzd lunch allowance
  Fish department can enjoy this allowance most cause they can work until 60 hours ++ (if over-time)  per week
  which equal to 700++ nzd per week after tax
  But there are some unfair calculation in mussel department, which same working hour will less 20-60nzd.
• The over-time can gain through cleaning, although it’s hard, but every hour count 1.25x
  To get over-time, you have to ask your supervisor (blue hat) which in charge cleaning.
  Since Local Kiwi don’t really like cleaning, you can easily get the OT if you perform well.
• A little bad thing is the day shift is from 6am – 2/4/5pm, despite wake up early, I still can remember the feeling when I cycle to work in the winter morning!
  

Next, I’ll introduce my work——Mussel opener~
(I just knew that I have no picture of mussel!)
and this is Mussel!

Credit:http://www.foodsubs.com/Shelfish.html

The whole progress in mussel department:

1. Pick mussel from mussel farm (chance given to experienced worker)
2. Roughly throw away the wild mussel and wash the mussel bag (1 position)
   
   Credit:http://shop.urnerbarry.com/mm5/merchant.mvc?Store_Code=ubp&Screen=PROD&Product_Code=LTH-32
3. Steam the mussel (experienced worker)
4. After it cooked, time for our job to open it (50 position in Motueka)
   1. Pull off the hair
   2. Cut off one side of attached meat
   3. throw away the empty shell and put the meat shell for packaging
5. 4 to 6 workers have to do the quality check (missed hair)
6. Instant freeze the mussel
7. A few more worker do the final QC
8. A machine will distribute the weight and 3 to 5 worker for packaging.

So there are over 70 positions available in mussel department, and 20+ for WHVer after minus the original workers…
and the work is available for spring(scallop), summer and autumn.
Since the work is indoor and not really hard, it can be consider as a good work~
For Social Life, beside a group of WHV firend,

The original worker

I have to deal with a really strict supervisor (blue hat)!

This blue hat have a really “mad” face, loud sound and sometimes ridiculous …
I am really “lucky” to have this high level people as my first supervisor~
But also lucky to have chance to learn a lot from him especially doing cleaning.

Basically that’s my life in Talley’s, others I can’t really remember…
But if you have any question, you are welcome to ask here~