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Advanced butcher - Retail shop

Advanced butcher - Retail shop

Sales, marketing and procurement

Level 3 - Technical Occupation

Working in and running a butcher's shop, butchery department or meat processing plant.

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Reference: OCC0077C

Status: assignment_turned_inApproved occupation

Average (median) salary: £25,072 per year

SOC 2020 code: 5431 Butchers

SOC 2020 sub unit groups:

  • 5431/01 Butchers (excludes fish and poultry)

Technical Education Products

ST0077:

Advanced butcher - Retail shop

(Level 3)

Approved for delivery

Employers involved in creating the standard:

ABP, Aubrey Allen, Bernard Matthews, Faccenda, Fairfax Meadow, J. W. Mettrick and Sons Ltd, John Taylor and Son Ltd, Morrisons, Tulip, Walter Smith Fine Foods

Summary

An Advanced Butcher will often take responsibility for a shop or function in a meat business and will possess dexterous knife skills allied with all round knowledge of the craft/processing environment. Butchers progressing to advanced roles in manufacturing companies will often diversify into production management including roles with responsibility for people and/or functions such as sales, quality control or training others. Equally, butchers advancing their careers in a large supermarket, independent retail or farm shop will be excellent communicators and possess a technical knowledge of meat products that are often supplemented with more generic skills in merchandising, sales, quality and people supervision. Advanced butchers will have a comprehensive understanding of health and safety practice that is matched with knowledge of food safety and hygiene systems at management level. They will also possess a technical understanding about a range of meat species, provenance supply chains and techniques (automated & craft) needed to process and/or produce products in a lean manufacturing or retail environment. They will ensure precision in the cutting and presentation of meat products as required by commercial and/or domestic consumers. Butchers especially those in independent retail environments will have good knowledge of artisan practices and the preparation of wet/dry meats in to a variety of culinary uses including sausages, pie making, curing and smoking. In addition, they will be actively contributing towards the profitability of their business/function and maximising safety, productivity, efficiency and customer care. Advanced Butchers are a valuable asset to any meat and poultry business in the UK and across the world and will spend rewarding careers in an industry that offers progression in to a number of sub occupations such as sales, training, production and retail management. Apprentices will need to demonstrate the core knowledge, skills and behaviours detailed below, plus the specific knowledge and skills for their specialist environment that will be traditionally set in a retail shop, processing plant or ‘in store’ butchery department in a supermarket.

Employers involved in creating the standard:

ABP, Aubrey Allen, Bernard Matthews, Faccenda, Fairfax Meadow, J. W. Mettrick and Sons Ltd, John Taylor and Son Ltd, Morrisons, Tulip, Walter Smith Fine Foods

Typical job titles include:

In-Store advanced butcher
Process advanced butcher
Retail advanced butcher
Organic process advanced butchereco
Organic retail advanced butchereco
Sustainable process advanced butchereco
Sustainable retail advanced butchereco

Keywords:

Butchery
Food Production
Meat
Merchandising
Poultry

Knowledge, skills and behaviours (KSBs)

K1: The management of food safety & hygiene practices including cleaning and disinfection arrangements
K2: The implementation of health and safety policy and application within the business or function. Also understanding of equality and diversity regulations and good practice
K3: The principles and comparisons involved in the science of various meat and poultry species and effects on the selection, cutting and production process
K4: The principles of animal welfare, selection, procurement and purchasing processes and the influence that provenance may contribute in the farm to fork supply chain for various red and white meat
K6: The principles and variations involved in the chilling, maturation, handling and storage of red and white meat as it goes through the cutting and/or processing
K7: The origins and nature of animal organs and tissues specified as Offal which is intended for sale to the customer /consumer in accordance with purchasing specifications and trade description requirement and Law
K8: The standard operating procedures for grading meat, stock handling, cold storage, temperature controls and maturation
K9: How to respond to the various needs of customers from across communities, religions and dietary requirements and develop new plated and/or oven ready products and pastries
K10: Cold and hot meat curing and smoking techniques
K11: Merchandising, labelling, food allergen awareness and wider food store products
K12: Management techniques including delegation, team building, mentoring, interviewing. appraisal and performance of self and team members as required
K13: Sales practices including wholesale distribution and meat procurement
K14: Understand and display a thorough knowledge of the procurement of meat through the retail business and be able to champion fresh meat
K15: Understand the principles of artisan butchery and be able to cut and bone at least four meat species including poultry &/or game whilst displaying associated techniques that apply to the retail environment
K16: Understand marketing and promotional techniques used to ‘sell’ the retail business making use of social /web media to maximise the exposure of the business
K17: Understand how to plan, co-ordinate and advise on cooking methods such as roasting, steam & bake-off operations in the retail environment
K18: Know how to recruit locally, retain, train and develop the right people for the right roles in the retail business.
K19: Understand how to implement and manage stock control systems for the shop environment including effective procurement and purchase of non-meat products for sale to domestic customers
K20: Understand key business operations such as energy supply, insurance registrations, payroll systems, and basic bookkeeping and filing returns
K22: Understand the sales, procurement and selection process within the processing business environment
K23: Understand minimisation approaches to the management of meat ensure staff and teams are adhering to business operating practices
K24: Understand how to plan and manage production schedules and change over methods in the meat processing environment
K25: Understand how to co-ordinate despatch and transport of orders in food operations

S1: Demonstrate full awareness and take responsibility for food safety, HACCP and health and safety practices with in their respective butchery functions and/or retailing environments
S2: Demonstrate technical abilities & support others in the use of knives, hand saws, cleavers, banding needles and other relevant hand tools used in the process of primal cutting, boning, slicing, dicing, rolling, trimming and filleting as applicable to the butchery business
S3: Produce/Contribute to making of company recipe sausages/pies and/or develop new meat products made to the specifications of local markets and/or customer requests
S4: Take responsibility for the cold storage and cutting environment including temperature control, staff supervision, safety, hanging, handling and storage of meat
S5: Communicate effectively in a variety of ways with internal colleagues and with customers. This will involve compilation of reports, presentations to staff/customers and competent use of ICT systems
S6: Monitor and respond to the sales environment suggesting new and improved products for development and using initiative to prevent or solve problems as they may occur
S7: Supervise the sales environment, organising self and others to ensure deadlines are met including cash, stock and financial administration of the business or area of responsibility
S8: Monitor, manage and respond to the sales performance of the retail business, including review of customer behaviour, sales patterns and product enhancement and/or placement
S9: Develop and implement sales strategies and methods for maximising income including loyalty schemes, promotions and additional product development
S10: Produce a range of meat & poultry products including joints, portions, cooked and hot products, sausages, burgers, pasties, curing, smoking, air drying & value added products
S11: Be able to advise on and handle a range of customer orders and at times deal with customer complaints

B1: Take personal operational responsibility for both health and food safety, apply safe working practices when using knives, hazardous tools and/or related equipment Be punctual, reliable, diligent and respectful towards customers, peers and colleagues at all times
B2: Be able to plan and organise self and others in the butchery area of responsibility
B3: Cultivate and maintain productive relationships with internal colleagues and external customers
B4: Keeping self and team/colleagues up to date with brand developments. Take pride in new products actively promoting these with colleagues and customers
B6: Take responsibility for personal continuous professional development (CPD)

Occupational Progression

This occupational progression map shows technical occupations that have transferable knowledge and skills.

In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.

It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.

Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.

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Level 3

Sales, marketing and procurement