About the role
Butcher and charcuterie workers are specialized in the meat industry and work with the processing of meat products. They are often employed at slaughterhouses or charcuterie companies and may have undergone vocational training in food production or similar. Their work is important to ensure high-quality meat products for consumers.Responsibilities
Butcher and charcuterie workers are responsible for handling, processing, and packaging meat products. They perform tasks such as cutting, smoking, and sausage making, and ensure that hygiene and safety regulations are followed. Quality control is a central part of their work to guarantee the safety and standard of the products.Skills and tools
Butcher and charcuterie workers must be skilled in using tools such as knives, saws, and meat grinders. They should have knowledge of food hygiene and be able to follow strict safety procedures. Dexterity, precision, and the ability to work in a cold environment are important qualities in the profession. Common competencies demanded by employers are paketering, livsmedel and charkuterier produktkunskap.