Hard Skills
Entry-levelKnife Handling and MaintenanceThe ability to safely use, clean, and sharpen various cutlery tools for trimming and preparing meat or fish products.
IntermediateFood Safety and SanitationApplying knowledge of hygiene standards, cross-contamination prevention, and HACCP protocols to maintain a sterile processing environment.
Entry-levelMeat and Poultry TrimmingThe manual process of removing excess fat, skin, or bones from animal carcasses to prepare secondary cuts for retail sale.
Entry-levelProduct Packaging and LabelingOperating wrapping equipment and applying accurate labels including weight, price, and expiration dates according to retail standards.
Entry-levelInventory Management and StockingMonitoring stock levels in display cases and storage coolers to ensure product rotation and freshness.
Soft Skills
Entry-levelCustomer Service and Order TakingInteracting with retail clients to provide product recommendations, cut selections, and fulfillment of custom orders.
Entry-levelPhysical Stamina and Manual DexterityThe physical capacity to stand for long periods, lift heavy carcasses, and perform repetitive fine motor tasks in cold environments.