Addys Butchers C.R.A.F.T. Apprentice Program
Scheme Title: The Master Butcher Apprenticeship Program
Duration: 3 Years
Overview:
This comprehensive 3-year apprenticeship program is designed to cultivate the next generation of skilled butchers within our organisation. This will deliver the butchers needed for natural turn over of skilled staff and growth of business. Apprentices will gain hands-on experience ensuring a well-rounded understanding of the entire butchery process, from livestock processing to retail presentation.
The program integrates practical on-the-job training with a structured butchery standards curriculum, delivered predominantly on-site, and leading to a recognised qualification. Upon successful completion, apprentices will be offered a full, permanent contract within the company.
Program Objectives:
- To develop highly skilled and knowledgeable butchers capable of working across all facets of our operations.
- To secure a pipeline of qualified and dedicated employees for future growth and succession planning.
- To standardise and elevate butchery skills and best practices across all our locations.
- To provide a clear career pathway for aspiring butchers, fostering loyalty and retention.
- To achieve nationally recognised butchery standards qualifications for all apprentices.
Scheme Structure:
1: Foundation and Retail Immersion
- Focus: Introduction to butchery fundamentals, health and safety, hygiene, knife skills, basic cuts, and retail customer service.
- Rotations: Primarily based in the front shop. Apprentices will spend dedicated time in our front shop to experience varying customer demographics and operational scales.
- Training:
- On-the-Job: Daily practical application of knife skills, meat preparation, counter display, stock rotation, customer interaction, and cleaning procedures.
- Butchery standards level 2 (On-Site): Modules will cover basic butchery techniques, food safety, health and safety in the workplace, and customer service. Delivered by Meat Ipswich with regular visits.
- Workshops: Regular practical workshops on specific cuts, display methods and customer service. Delivered by retail butchery lead.
- Assessment: Continuous assessment of practical skills, short written assignments for NVQ modules, and regular performance reviews.
2: Production Unit & Advanced Butchery
- Focus: Understanding the larger-scale production process, carcass breakdown, advanced cuts and retail cutting and packing.
- Rotations: Significant time spent in the back shop area, with continued periodic rotations back into front shop to maintain customer service skills and apply production knowledge to a retail setting.
- Training:
- On-the-Job: Hands-on experience with primal and sub-primal breakdown, portion control, use of specialised machinery, stock management, and quality control.
- Butchery Standards Level 2 (On-Site): Modules will focus on advanced butchery techniques, production planning, quality assurance, and skills throughout production unit.
- Workshops: In-depth workshops on specific cuts (e.g., deboning a whole lamb, breaking down a side of beef), value-added product creation (e.g., marinades, stuffed products), and advanced curing techniques.
- Assessment: Advanced practical assessments, project work related to Butchery Standards Level 2 and final examinations.
3: Specialisation, Leadership & Retail Management Exposure
- Focus: Refining advanced skills, developing specialist product knowledge, understanding business operations, and potential for leadership development.
- Rotations: Flexible rotations based on individual aptitude and company needs, potentially focusing on a specific area (e.g., curing, sausage production or retail management support). Continued exposure to both retail and production environments.
- Training:
- On-the-Job: Mentoring junior apprentices, contributing to product innovation, assisting with stock management, and gaining exposure to ordering and SI system.
- Business Acumen: Introduction to costing, pricing strategies, merchandising, and basic retail management principles. With time spent in office setting.
- Specialist Training: Opportunity for external courses or dedicated internal training in niche areas (e.g., dry-aging, specific game preparation).
- Assessment: Final comprehensive practical assessment, business case study, and a formal review of readiness for a full contract.
Key Features:
- Centralised Cost apportionment: All apprenticeship training costs, Butchery standards fees, and apprentice wages will be managed and funded centrally, simplifying administration and benefitting overall company growth.
- Duel Exposure: Apprentices will gain invaluable experience by working in both the retail and production side of the business, providing a holistic understanding of the business.
- Dedicated Mentorship: Each apprentice will be assigned a senior butcher or manager as a mentor in the area they are placed to provide guidance, support, and regular feedback to retail butchery lead.
- Structured Butchery Standards Curriculum: The Butchery Standards Level 2 qualification will be delivered predominantly on-site, minimising time away from practical work and integrating learning seamlessly. We will partner with Meat Ipswich a recognised trainer.
- Guaranteed Full Contract: Successful completion of the apprenticeship program and attainment of the Butchery Standards level 2 will guarantee the offer of a full, permanent contract as a qualified butcher within the company. This commitment provides job security and a clear career path.
- Competitive Remuneration: Apprentices will receive a competitive wage that increases annually in line with their progression and skill development.
Recruitment & Selection:
- Eligibility: Open to individuals with a passion for butchery, strong work ethic, a willingness to learn, and a commitment to a 3-year program. No prior butchery experience is required, but a keen interest in food and practical skills is beneficial.
- Process: Application form, initial screening interview, practical assessment (e.g., demonstrating manual dexterity, following instructions), and a final interview with key members of the butchery team.
Benefits to the Company:
- Skilled Workforce: Development of a highly skilled and adaptable butchery team.
- Reduced Recruitment Costs: A sustainable internal talent pipeline reduces reliance on attracting pre trained butchers.
- Improved Quality & Consistency: Standardized training ensures consistent quality and best practices across all operations.
- Employee Retention: A clear career path and investment in employee development foster loyalty and reduce staff turnover.
- Enhanced Reputation: Demonstrates a commitment to investing in local talent and traditional craft skills.
- Succession Planning: Creates a pool of future leaders and specialists for key roles.
Investment Required:
- Apprentice Wages: Annual cost per apprentice, increasing each year.
- Butchery Standards Fees: Per apprentice for Level 2 qualifications.
- Training Resources: Cost of materials, equipment, and dedicated training space (if required).
- Trainer/Assessor Time: Time allocated for in-house trainers and assessment.
- Mentorship Allocation: Time committed by senior staff for mentoring.
Success Metrics:
- Apprentice retention rates.
- Butchery Standards completion rates.
- Performance reviews of apprentices (skill progression, attitude, teamwork).
- Number of apprentices offered full contracts.
- Feedback from mentors and store managers.
This Master Butcher Apprenticeship Program represents a significant investment in our future workforce, ensuring we continue to provide high-quality meat products and exceptional service to our customers for years to come.
