Summary
The Apprenticeship at Taylor's Butchers provides hands-on training in the butchery trade. Apprentices learn the art of meat preparation, including cutting, boning, as well as managing inventory, customer service and adhering to health and safety standards. The program offers practical experience and skills development leading to a qualification.
Wage
£16,685.50 a year
Training course
Butcher (level 2)
Hours
5 days a week, 8am-5pm.
42 hours 30 minutes a week
Possible start date
Monday 21 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
* Meat prepartion: learn to cut, bone and trim meat to specific requirements ensuring high-quality standards.
* Customer service: interact with customers, assisting them with product slelection and offering advice on meat preapartion and cooking.
* Health and Safety: follow food safety regulations, maintain a clean workspace and handle equipment safely.
* Product kniwledge: gain knowledge of different cuts of meat, curing and other butcher products.
* Inventory management: assist in stock rotation, ordering and managing inventory levels.
* Training in techniques: learn traditional and madern butchery techniques under the guidance of experienced professionals.
Where you’ll work
188 ASHBY HIGH STREET
SCUNTHORPE
DN16 2JR
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.
Requirements
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
* Hard working
* Good time keeping