Summary
We are offering an opportunity to be part of a small team working in a busy farm shop, specifically in the fishmongers section, learning all aspects of a retail operation, in a friendly family environment.
Wage
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Fishmonger (level 2)
Hours
Tuesday to Saturday 10:30am - 5:30pm, with 1 hour lunch break.
30 hours a week
Start date
Saturday 19 April 2025
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
Training will be given in all areas from:
* Basic hygiene and cleaning duties;
* Knife and block skills;
* Customer service opportunities;
* Training in our new kitchen operation for ready prepared meals.
Where you’ll work
CALCOTT HALL FARM
ONGAR ROAD
PILGRIMS HATCH
BRENTWOOD
CM15 9HS
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED
Your training course
Fishmonger (level 2)
Equal to GCSE
Course contents
* Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
* Hand process fish including filleting, skinning (fillets), and portioning.
* Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
* Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
* Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
* Complete the processing of fish or shellfish, including weighing, packing, and labelling.
* Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
* Work safely and hygienically.
* Handle complaints and resolve problems appropriate to business policy and procedures.
* Communicate with customers or colleagues.
* Process and dispose of waste material, rework or repurpose material.
* Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
* Identify fish and shellfish species.
* Display fish or shellfish for retail sale.
* Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions.
* Complete payment process relevant to the business.
* Assess the suitability of returned or rejected product for reuse, rework, or disposal.
* Achieve organisational targets for production flow, throughput, quality and yield.
* Adhere to production specifications and targets.
* Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
* Hand process fish including filleting, skinning (fillets), and portioning.
* Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
* Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
* Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
* Complete the processing of fish or shellfish, including weighing, packing, and labelling.
* Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
* Work safely and hygienically.
* Handle complaints and resolve problems appropriate to business policy and procedures.
* Communicate with customers or colleagues.
* Process and dispose of waste material, rework or repurpose material.
* Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
* Identify fish and shellfish species.
Your training plan
You will attend MEAT Ipswich for at least 4-5 blocks of 3 days over 18 months. The rest of the training is at your workplace with regular visits from a trainer.
More training information
MEAT Ipswich are a nationally recognised training provider that deliver both fishmonger and butchery apprenticeships across England.
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
* Honesty
* Diligent
* Hard Working
* Motivated
* Enjoy a Challenge
* Interest in Food
Other requirements
Working in a cold environment, always standing, some heavy lifting when setting up, small risk of injury (sharp knives) if not concentrating.