What will you do?
You cut pieces of meat, prepare butchery specialities, clean vegetables and fruit and turn everything into tasty ready-to-eat meals. You package food products with care, check the quality of what leaves your counter and always follow the rules for food safety and hygiene. Whether you work as an artisan butcher, a preparer of fine meat products or a charcuterie counter assistant, craftsmanship and cleanliness go hand in hand.
- Cut pieces of meat into portions
- Prepare butchery specialities and fine charcuterie
- Clean vegetables and fruit for the preparations
- Prepare ready-made dishes
- Check the quality of the products
- Package food products for the counter and for sale
- Work food-safe and keep tools and workstation clean
Skills to develop
- Craftsmanship with knives and precise cutting techniques
- Knowledge of hygiene and food safety rules such as HACCP
- A butchery or charcuterie training is a strong asset
- Customer-friendly attitude for advice and sales at the counter
- Physically fit for standing work in a cooled environment
Your foundation for this occupation
Understand fresh, cooked, smoked and dried meat products. Recipes, hygiene and process records underpin product safety.
From preparation to your first day
Develop the practical skills
Practise mincing, mixing, filling and setting a processing programme under supervision. Follow the prescribed recipe and quantities.
Check your work
Check batch records, weights and specified process criteria. Hold a deviating batch until the responsible person decides its disposition.
How can you grow?
Specialise in charcuterie, fermentation or product development; experience can lead to production coordination.
Frequently asked questions
Can I freely change a sausage recipe?
Flavour changes may also alter preservation and texture. Discuss changes with the product lead and use a validated process.