Table 1Transition record

kosher slaughterertobutcher

A kosher slaughterer already meets 44% of what the butcher role asks for. The move turns on 17 required skills not yet in the profile.

From kosher slaughterer

44%

Overlap1

To butcher

23 Skills carried over

17 Required, not held

68.5 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 68.5

This move: 68.5 of 100 · substantial

1 Share of the butcher role’s weighted skill requirement already met by the kosher slaughterer profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Table 2

Table 2 · What you already bring

Of the 23 skills that carry over, these are the ones fewest other occupations ask for. A butcher role needs them, and most people applying for one will not have them already. This is the part of a kosher slaughterer background worth leading with.

Skill the target role also needs Area

already held handle knives for cutting activities handling and moving
already held warm blooded animal organs natural sciences, mathematics and statistics
already held split animal carcasses handling and moving
already held cope with blood assisting and caring
already held follow an environmental friendly policy while processing food assisting and caring
already held process livestock organs working with machinery and specialised equipment

All 23 carried skills, including the 19 the butcher role treats as required.

Table 3

Table 3 · What you would need to learn

The 44 missing skills fall into 9 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier

01 handling and moving 5 required, 5 supplementary

required, not held apply preservation treatments required
required, not held handle knives for meat processing activities required
required, not held prepare meat for sale required
required, not held prepare specialised meat products required
required, not held trace meat products required

optional, not held inspect raw food materials optional
optional, not held produce meat-based jelly preparations optional
optional, not held handle glassware optional
optional, not held lift heavy weights optional
optional, not held select adequate ingredients optional

02 working with machinery and specialised equipment 4 required, 3 supplementary

required, not held grind meat required
required, not held operate meat processing equipment required
required, not held tend meat packaging machine required
required, not held tend meat processing production machines required

optional, not held execute chilling processes to food products optional
optional, not held operate metal contaminants detector optional
optional, not held operate weighing machine optional

03 information skills 3 required, 5 supplementary

required, not held maintain food specifications required
required, not held measure precise food processing operations required
required, not held monitor stock level required

optional, not held adapt efficient food processing practices optional
optional, not held analyse characteristics of food products at reception optional
optional, not held identify the factors causing changes in food during storage optional
optional, not held carry out end of day accounts optional
optional, not held control of expenses optional

04 assisting and caring 2 required, 1 supplementary

required, not held ensure refrigeration of food in the supply chain required
required, not held provide first aid required

optional, not held care for food aesthetic optional

05 communication, collaboration and creativity 1 required, 8 supplementary

required, not held work in a food processing team required

optional, not held implement sales strategies optional
optional, not held negotiate improvement with suppliers optional
optional, not held act reliably optional
optional, not held handle customer complaints optional
optional, not held implement marketing strategies optional
optional, not held liaise with managers optional
optional, not held negotiate terms with suppliers optional
optional, not held work according to recipe optional

06 management skills 1 required, 3 supplementary

required, not held process customer orders required

optional, not held manage challenging work conditions during food processing operations optional
optional, not held manage budgets optional
optional, not held recruit employees optional

3 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a butcher role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 23 skills that carry over

Skill Type

already held animal anatomy for food production knowledge
already held apply GMP skill
already held apply HACCP skill
already held apply requirements concerning manufacturing of food and beverages skill
already held consider economic criteria in decision making skill
already held cope with blood skill
already held ensure sanitation skill
already held follow an environmental friendly policy while processing food skill
already held follow hygienic procedures during food processing skill
already held food storage knowledge
already held handle knives for cutting activities skill
already held legislation about animal origin products knowledge
already held mark differences in colours skill
already held monitor temperature in manufacturing process of food and beverages skill
already held process livestock organs skill
already held split animal carcasses skill
already held tolerate strong smells skill
already held warm blooded animal organs knowledge
already held work in cold environments skill
already held dispose food waste skill
already held ensure compliance with environmental legislation in food production skill
already held keep inventory of goods in production skill
already held liaise with colleagues skill

The 3 learning areas not shown above

Skill to acquire Tier

07 social sciences, journalism and information 1 required

required, not held cultural practices regarding animal parts sorting required

08 health and welfare 1 supplementary

optional, not held food allergies optional

09 working with computers 1 supplementary

optional, not held have computer literacy optional

27 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held adapt efficient food processing practices optional
optional, not held analyse characteristics of food products at reception optional
optional, not held execute chilling processes to food products optional
optional, not held food allergies optional
optional, not held identify the factors causing changes in food during storage optional
optional, not held implement sales strategies optional
optional, not held inspect raw food materials optional
optional, not held manage challenging work conditions during food processing operations optional
optional, not held negotiate improvement with suppliers optional
optional, not held operate metal contaminants detector optional
optional, not held produce meat-based jelly preparations optional
optional, not held act reliably optional
optional, not held care for food aesthetic optional
optional, not held carry out end of day accounts optional
optional, not held control of expenses optional
optional, not held handle customer complaints optional
optional, not held handle glassware optional
optional, not held have computer literacy optional
optional, not held implement marketing strategies optional
optional, not held liaise with managers optional
optional, not held lift heavy weights optional
optional, not held manage budgets optional
optional, not held negotiate terms with suppliers optional
optional, not held operate weighing machine optional
optional, not held recruit employees optional
optional, not held select adequate ingredients optional
optional, not held work according to recipe optional

20 held skills the butcher role does not ask for

Skill Type

not needed by the target role clean carcasses skill
not needed by the target role clean the trimming box skill
not needed by the target role control animals in distress skill
not needed by the target role cooperate with colleagues skill
not needed by the target role cope with excrements skill
not needed by the target role deal with killing animals processes skill
not needed by the target role documentation concerning meat production knowledge
not needed by the target role ensure animal welfare in slaughtering practices skill
not needed by the target role handle meat processing equipment in cooling rooms skill
not needed by the target role inspect animal carcasses skill
not needed by the target role label samples skill
not needed by the target role maintain cutting equipment skill
not needed by the target role maintain personal hygiene standards skill
not needed by the target role monitor the identification of animals skill
not needed by the target role operate in slaughterhouse installations skill
not needed by the target role prepare meat products for shipping skill
not needed by the target role skin animals skill
not needed by the target role slaughter animals skill
not needed by the target role torah knowledge
not needed by the target role weigh animals for food manufacturing skill

2 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier

required, not held cultural practices regarding animal parts sorting required
optional, not held food allergies optional

Index

Other moves recorded from kosher slaughterer

Full index of moves from kosher slaughterer

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.