Apprentice Butcher

Summary

This great opportunity which will cover all aspects of the trade and includes full training within the industry. We take pride in our excellent work and you will join our team of specialist butchers.

Wage: £15,704 a year
Minimum wage rates (opens in new tab)
Training course: Butcher (level 2)
Hours: Monday- Saturday Shifts TBC
40 hours a week
Possible start date: Monday 7 April
Duration: 1 year 6 months
Positions available: 1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you’ll do at work

The apprentice will join our specialist butchery team and be involved in all duties such as:

Learning the skill of butchery and cutting up all meats
The different cuts of meat from each animal we sell
Serving customers in the shop/handling payments cash/card
Advising customers if required the best cuts and possibly how to cook
Taking orders over the phone
Writing out delivery tickets
Making sausages

Where you’ll work

160 AYLSHAM ROAD
NORWICH
NR3 2HJ

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

POULTEC TRAINING LIMITED

Your training course

Butcher (level 2)

Equal to GCSE

Course contents

Comply with regulations and legislation relevant to their role and business.
Maintains and sharpens knives and cutting equipment.
Manual handling of carcases or primals through the manufacturing or butchery process.
Adhere to the organisational policies and standard operating procedures.
Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
Support colleagues in delivering the daily workplace requirements.
Use technology and applications to support production, sales, and customer service.
Contribute to continuous improvement activities which focus on improving sustainability within the business.
Communicate with customers and stakeholders to meet their requirements.
Process and dispose of waste material.
Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
Serve customers in line with brand standards.
Advise customers on the use by dates, storage, preparation, and cooking of meat products.
Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
Provide provenance and heritage product information.
Set up and close meat counter displays.
Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
Maximise the saleable yield for the business relating to carcases or primals.
Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
Adhere to customer specifications and contracts.
Contribute to foreign body control and metal detection.
Meet key performance indicators within meat processing.
Comply with regulations and legislation relevant to their role and business.
Maintains and sharpens knives and cutting equipment.
Manual handling of carcases or primals through the manufacturing or butchery process.
Adhere to the organisational policies and standard operating procedures.
Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
Support colleagues in delivering the daily workplace requirements.
Use technology and applications to support production, sales, and customer service.
Contribute to continuous improvement activities which focus on improving sustainability within the business.
Communicate with customers and stakeholders to meet their requirements.
Process and dispose of waste material.
Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.

Your training plan

Training schedule has yet to be agreed. Details will be made available at a later date

Requirements

Essential qualifications

GCSE in:

English (grade 4)
Math's (grade 4)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Attention to detail
Organisation skills
Customer care skills
Logical
Team working
Physical fitness

About this company

Family run Fiddy's Butchers Ltd was established in 1986 by Graham Fiddy, who, alongside his father, son and long dedicated members of staff provides butchery to the general public, local businesses and catering services.

https://fiddysbutchers.co.uk/ (opens in new tab)

After this apprenticeship

Potential full-time employment

Ask a question

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