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In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

 
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Description

Butchers are in charge of handling, preserving, and selling meat, as well as well as the elaboration of derived meat products for human consumption or industrial use.
These professionals know the product with which they work and the cutting techniques very well, which allow them to carry out handling operations, such as cutting or filleting and making the most of each piece of meat. They also deal with the elaboration of derived products such as hamburgers, sausages, meatballs, among others, complying with current regulations and maintaining the required quality and hygiene.

Butchers work in a workshop, carrying out cutting and industrial elaborations, or in a butcher shop, serving customers. In the latter case, they are in charge of direct sales and attention, informing about the offer of lamb, veal, beef, pork and poultry, as well as the delicatessen and/or other products made, highlighting the origin and traceability of the product as well as its quality. In addition, they perform advisory tasks on recipes (stews, cuts, stuffing, etc.) and the type of meat product that is needed for each one, or inform about the conservation times and other recommendations in order to guarantee optimal consumption of the product and customer satisfaction.

Tasks

  • Control the reception of meat raw and auxiliary materials supplied by the various suppliers, guaranteeing the correspondence with the requested goods, as well as the review that the technical and hygienic conditions comply with current health regulations.
  • Carry out cutting and handling of meat products, boning, filleting, separating the ribs, cutting beef, pork, sheep, rabbit, etc., in order to obtain the different pieces and units suitable for sale, either through the use of a knife or specific machinery.
  • Produce meat preparations such as hard pork sausages (chorizos), sausages or hamburgers, incorporating ingredients (spices, seasonings, and additives) through different methods (minced, sausage, kneading, emulsifying) and using the necessary equipment in each case.
  • Pack the products resulting from the cut or elaborations and label them appropriately.
  • Apply industrial cold treatments in order to preserve pieces, meat products, and other auxiliary products in tanks and refrigeration chambers, considering their specific conservation characteristics (depending on expiration, usefulness, size, resistance, and other criteria).
  • Maintain clean workspace and tools, either the counter and work area if working in a butcher shop, or the cutting room if working in a workshop.
  • Apply the food safety and hygiene-sanitary standards required in each part of the process.
  • Professionals who work in a butcher shop are responsible for the entire sales and customer service process. They advise on the product, prepare it according to requirements, weigh it, wrap it, and collect it.

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Centre per al desenvolupament professional Porta22
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Generalitat de Catalunya
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