Familiarize with pricing and labeling requirements
18
Approval: Pricing and labeling knowledge
19
Learn to cut and prepare different meat cuts
20
Approval: Meat cutting proficiency
Approval: Job offer acceptance
Upload personal information and documentation
Please upload your personal information and required documentation. This will help us create your profile and verify your eligibility for employment. Make sure to provide accurate and up-to-date information. If you encounter any issues during the process, please reach out to the HR department for assistance.
Approval: Personal information and documentation
Will be submitted for approval:
Upload personal information and documentation
Will be submitted
Complete online training modules
To enhance your knowledge and skills in butchery, please complete the online training modules. These modules cover various topics such as meat safety, cutting techniques, and customer service. Ensure that you understand the concepts and principles presented in each module. If you have any questions regarding the training materials, feel free to consult your supervisor or training coordinator.
1
Platform A
2
Platform B
3
Platform C
Approval: Online training completion
Will be submitted for approval:
Complete online training modules
Will be submitted
Shadow experienced butcher during shifts
Spend time shadowing an experienced butcher during their shifts. Observe their cutting techniques, customer interactions, and general workflow. Use this opportunity to ask questions and seek clarification whenever necessary. Pay attention to their specific approach and the reasoning behind their actions. This experience will serve as a valuable learning opportunity for you to understand the practical aspects of butchery.
Approval: Shadowing completion
Will be submitted for approval:
Shadow experienced butcher during shifts
Will be submitted
Take and pass food safety certification exam
You are required to take a food safety certification exam to ensure you have the necessary knowledge and skills to handle meat safely. The exam will cover topics such as proper storage, temperature control, and hygiene practices. Please study the provided materials and prepare thoroughly before attempting the exam. If you have any concerns or questions related to the exam, don't hesitate to ask your supervisor or training coordinator.
Approval: Food safety certification
Will be submitted for approval:
Take and pass food safety certification exam
Will be submitted
Learn to operate meat processing equipment
Familiarize yourself with the various meat processing equipment used in our supermarket. This includes understanding their functions, proper operation, and safety precautions. Work closely with experienced staff and follow their guidance to ensure you use the equipment correctly. If you encounter any difficulties or have questions, don't hesitate to seek assistance from your supervisor or a senior team member.
1
Meat grinder
2
Slicer machine
3
Vacuum sealer
Approval: Equipment operation
Will be submitted for approval:
Learn to operate meat processing equipment
Will be submitted
Understand and implement meat handling procedures
Learn and apply the correct meat handling procedures to maintain food safety and quality standards. This includes knowledge of proper storage temperatures, time limits for storage, and handling practices to prevent cross-contamination. Pay attention to the guidelines provided during your training and seek guidance from experienced staff when in doubt. If you have suggestions for improving our meat handling procedures, please share them with your supervisor.
1
Video tutorials
2
Written instructions
3
Hands-on training
Participate in butchery team meetings
Attend regular team meetings to stay updated on current trends, promotions, and any changes in procedures or policies. These meetings provide an opportunity to share ideas, discuss challenges, and ensure smooth coordination within the team. Take the initiative to actively contribute and build strong working relationships with your colleagues. If you have any specific topics or questions you would like to discuss during the meetings, inform your team leader beforehand.
Approval: Attendance in team meetings
Will be submitted for approval:
Participate in butchery team meetings
Will be submitted
Learn to use inventory management software
Acquaint yourself with the inventory management software we use to track and manage our meat products. Familiarize yourself with its features, functionality, and data entry requirements. You will need to accurately update the inventory records as per the guidelines provided during your training. If you face any challenges while using the software, refer to the user manual or seek assistance from your supervisor or IT support.
1
Windows
2
MacOS
3
Linux
Approval: Inventory software proficiency
Will be submitted for approval:
Learn to use inventory management software
Will be submitted
Familiarize with pricing and labeling requirements
Get acquainted with the pricing and labeling requirements for meat products. This includes understanding the pricing structure, labeling regulations, and any special considerations for specific types of meat. It is essential to ensure accurate pricing and proper labeling to comply with legal and customer expectations. If you have any questions or need clarification on the pricing or labeling requirements, consult your supervisor or a member of the pricing team.
1
Unit pricing
2
Expiration dates
3
Country of origin labeling
Approval: Pricing and labeling knowledge
Will be submitted for approval:
Familiarize with pricing and labeling requirements
Will be submitted
Learn to cut and prepare different meat cuts
Master the art of cutting and preparing various meat cuts. This includes understanding the different cuts, their characteristics, and the appropriate methods for each cut. Practice under the guidance of experienced butchers, seeking feedback and refining your skills. Developing expertise in this area will contribute to providing high-quality meat products to our customers. If you need assistance or want to focus on specific cuts, let your trainer or supervisor know.
