Trainee Butcher

Vocational training as a butcher at Transgourmet Deutschland in Würzburg, covering meat cutting, production, packaging, presentation, quality control, customer advice, receiving goods and storage.

Cut and portion meat professionally; produce minced meat, sausages and marinated products; weigh, package and label goods for sale or collection; stock the self-service counter; check freshness, temperatures, use-by dates and the cold chain; follow HACCP hygiene procedures and clean equipment and work surfaces; advise customers; receive deliveries and store them correctly in chilled or frozen areas.

Careful when cutting, weighing and labelling; strong awareness of hygiene; practical skills in handling knives and machinery; physically resilient for standing work, lifting and cold working areas; reliable; a team player; customer-focused; willing to learn.