As a Kosher Butcher, you will need to master following:

• animal anatomy for food production
• apply GMP
• apply preservation treatments
• apply requirements concerning manufacturing of food and beverages
• cultural practices regarding animal parts sorting
• ensure refrigeration of food in the supply chain
• follow an environmental friendly policy while processing food
• food storage
• grind meat
• handle knives for meat processing activities
• kosher meat
• monitor stock level
• operate meat processing equipment
• prepare meat for sale
• prepare specialised meat products
• process livestock organs
• split animal carcasses
• tend meat packaging machine
• tend meat processing production machines
• trace meat products
• warm blooded animal organs

More generally, a kosher butcher is also versed in:

• apply HACCP
• ensure sanitation
• process customer orders
• tolerate strong smells
• work in cold environments

It also helps to know the following:

• analyse characteristics of food products at reception
• dispose food waste
• ensure compliance with environmental legislation in food production
• food allergies
• identify the factors causing changes in food during storage
• implement sales strategies
• inspect raw food materials
• kosher slaughtering practices
• negotiate improvement with suppliers
• operate metal contaminants detector
• care for food aesthetic
• carry out end of day accounts
• handle customer complaints
• hire new personnel
• keep inventory of goods in production
• negotiate terms with suppliers
• operate weighing machine
• work according to recipe