Hard Skills
AdvancedMeat Carving and PortioningThe ability to precisely cut, bone, and trim various types of meat to specific weights and retail standards.
IntermediateFood Safety and HACCP ComplianceKnowledge and application of health regulations, sanitation procedures, and Hazard Analysis Critical Control Points to prevent contamination.
IntermediateInventory and Stock ManagementMonitoring stock levels, ordering raw materials, and managing the rotation of perishable goods.
IntermediateKnife Sharpening and Tool MaintenanceMaintaining the sharpness and integrity of specialized butchery tools and machinery.