Butchery Apprentice Opportunity

Oughs is offering an exciting opportunity to join their team as a Butchery Apprentice. This is a fantastic opportunity to gain professional training and hands-on experience in essential butchery skills across various areas of the butchery department, while studying at Duchy Stoke Climsland.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience. The successful apprentice will gain hands-on experience across all aspects of the business, developing a multi-skilled skill set within a fast-paced retail environment.

Key Responsibilities

• Product Preparation & Presentation: Assist in preparing and displaying fresh meat to the highest standards of quality and appeal.
• Customer Excellence: Provide outstanding customer service, ensuring every client feels valued, welcomed, and well-informed.
• Hygiene & Safety: Maintain a clean, safe, and hygienic work environment in strict compliance with food safety regulations.
• Operational Support: Support daily shop operations, including stock rotation, merchandising, waste management, general cleaning, and routine shop maintenance.
• Skills Development: Under expert guidance and following initial training, learn to safely operate counter equipment and develop professional knife skills.

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

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.