Apprentice Butcher

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

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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

Monday 5 May 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)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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

About this company

Family run Butchers shops in Penzance, St Ives and Newlyn. Great selection of Cornish Meats; dry aged grass fed beef, local free range lamb, chicken & local pork, and famous Artisan Cornish Pasties.

After this apprenticeship

Career progression within this niche field is easily achievable, into management roles or transferred to anywhere in the world

Ask a question

The contact for this apprenticeship is: