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Salary: £15500.00 to £40000.00 average per year
Hours: 40 per week
Description: Bakers make bread, cakes and pastries using machines or by hand.
Salary: £15500.00 to £30000.00 average per year
Hours: 38 to 42 per week
Description: Butchers prepare and sell meat and poultry, and make meat products like sausages, burgers and pies.
Salary: £15500.00 to £21000.00 average per year
Hours: 37 to 40 per week
Description: Fishmongers sell fish and seafood products, and advise customers on how to prepare them.
Salary: £15500.00 to £20000.00 average per year
Hours: 38 - 40 hours per week
Description: A food processor sees the production of raw ingredients into a finished meal, usually in a factory environment. You may be freezing, canning, baking, drying, cooking, chilling or pasteurising ingredients and products.
Salary: £20000.00 to £60000.00 average per year
Hours: 40 per week
Description: You will be advising food processors on the safe presentation, preparation and storage of food. You will investigate food related illnesses and inspect food producing premises.
Salary: £20000.00 to £45000.00
Hours: 35 - 40 per week
Description: Food scientists and food technologists develop food and drink products, making sure they are safe to consume.
Salary: £18000.00 to £60000.00 average per year
Hours: 35 - 40 per week
Description: You will be planning and selecting fresh food from producers to sell in retail outlets. You will take into account market trends and quality of the product. You will visit your suppliers regularly to ensure standards are maintained and the product remains competitive.

Butcher

Salary: £15500.00 to £30000.00 average per year
Hours: 38 to 42 per week
Description: Butchers prepare and sell meat and poultry, and make meat products like sausages, burgers and pies.

Entry Requirements

You'll usually start as a trainee or assistant butcher and learn on the job.

Knowledge of the trade and previous experience in retail will help you to get a trainee job.

You could also get into this job through an apprenticeship.

Some employers prefer you to have taken a 1-day food safety for retail, catering or manufacturing course, provided by the Chartered Institute of Environmental Health or the Royal Society for Public Health.

Skills Required

  • In-depth knowledge of meat products
  • Maths skills for handling payments
  • Communication and customer service skills
  • Practical skills to work with knives and machinery
  • The ability to work well in a team
  • Creativity to present and display meat

Typical Day

You'll work in a butcher's shop, or a market or supermarket. Your day-to-day tasks could include:

  • serving customers
  • creating product displays
  • receiving deliveries and checking their content and hygiene
  • buying, ordering, storing and controlling stock
  • moving meat stock to cold storage areas
  • cutting, boning and trimming meat
  • advising customers on how to prepare and cook meat

You may also drive to markets, wholesalers and customers’ premises.

You could specialise in halal, kosher or organic foods, depending on the demands of the local community.

Working Hours, Patterns and Environment

You'll work about 40 hours a week, which may include early mornings and weekends, with time off during the week.

You'll spend much of the day preparing cuts of meat in the shop and serving customers.

The work can be physically demanding. You’ll usually work in cool conditions to keep the meat fresh. You may need to wear protective clothing or a uniform.

Career Path

With experience, you could work in larger and higher quality independent butchers’ shops, retail chains and supermarkets, or set up your own shop.

You may progress to supervisory or management roles in a supermarket or chain of shops.

You could also work at the Food Standards Agency, checking quality and standards in abattoirs and meat plants.

You could move into catering, meat manufacturing and wholesaling.

Katrina Robb

A really rewarding industry

It’s important to keep rural jobs going. There are not that many (farrier) apprentices being trained in Scotland, so it would be good to encourage more people to do the job.
Katrina Robb , Farrier
Stuart Lowe

No such thing as an average day

“There’s no such thing as an average day. It can be anything from ploughing to driving in the grain or repairing dykes and fencing. That’s what keeps it interesting.”
Stuart Lowe , Agricultural Contractor