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
Competitive wage offered
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
Start date
Saturday 5 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
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
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
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