Summary
Working in a happy, customer-focused team building your knowledge and confidence within the field of butchery. Full-time job will be offered upon completion of the apprenticeship.
Wage
Competitive
Starting apprenticeship wage of £8.40 per hour. This can be adjusted depending on skills and application.
Training course
Butcher (level 2)
Hours
Monday to Saturday 7:30am- 5:00pm 1 day off in the week
42 hours a week
Possible start date
Saturday 5 April
Duration
1 year 6 months
Positions available
1
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
You will be working with our experienced butchery team, learning the following:
* Whole carcase butchery
* Sausage making
* Customer service skills
Where you’ll work
Harvey Brothers
1 Chapel Street
Penzance
TR18 4AJ
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
MEAT EAST ANGLIA TRADES (IPSWICH) 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
* All training is done at the workplace
More training information
* An apprenticeship includes regular training with a college or other training organisation
* At least 20% of your working hours will be spent training or studying
Requirements
Desirable qualifications
GCSE in:
* English (grade C/4)
* Maths (grade C/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
* Communication skills
* Organisation skills
* Customer care skills
* Team working