Butcher / Fishmonger

• Cuts, grinds, and prepares meat for consumers
  
• Listens to customers and answers their questions related to the services provided to them
  
• Displays prices, weighs, packages, and displays meats
  
• Follows up with rules, regulations and other relevant laws guiding livestock production and sales in the geographical area.
  
• Negotiates and confirms orders from customers
  
• Offers meaningful advice to customers on how to preserve meats they don t intend using the same day
  
• Inspects meats and other related products brought for processing or sales to ensure they are safe for consumption
  
• Keeps records, budgets, and inventory of the business
  
• Cleans the meat preparation counter to avoid contamination of the meats
  
• Educates customers on their choice of meat to satisfy their meat desires
  
• Uses butchery tools to cut, grind, tie, and prepare meets for customers
  
• Cuts meats and puts them into good arrangement for easy identification and selection by customers
  
• Make arrangements for delivery of orders received from customers.
  

Requirements

• Education: A butcher does not necessarily need a formal education to be a top-notch butcher. experience is what is needed alongside good energy levels
  
• Associate degree in Food Services or coursework in a reputable culinary institute will do
  
• Also, a good degree or diploma in Food Sciences or any related field will be a big boost to chances of being selected for a butcher job
  
• Experience: Good number of years of experience is the major factor needed to be hired into any animal or meat producing organization
  
• Knowledge: Good knowledge in food safety is vital. Knowledge of animal and food sciences will be highly needed for this job.
  

Applicants should be able to exhibit hig