Butcher CV Example
A butcher CV should foreground technical skills such as meat cutting, jointing technique, hygiene and cold-chain management. Employers look for both craft and food-safety awareness. The example below shows how to present your experience strongly.
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Gary Thompson
Head Butcher
Sheffield, UK
Summary
Head butcher with over ten years of experience, expert in beef and lamb butchery and in preparing diced meat, mince and cured cuts. I follow HACCP and hygiene rules meticulously and keep the cold chain unbroken. I do bespoke cutting and portioning to customer requests.
Experience
Head Butcher · Pennine Meat Market
Jan 2019 – Present- ›Managed a daily average of 400 kg of meat cutting and portioning while keeping the waste rate below 5%.
- ›Passed cold-chain and HACCP audits in full, maintaining the hygiene certification.
- ›Taught 2 apprentices meat cutting and jointing techniques.
Butcher · Central Butchers
Mar 2014 – Dec 2018- ›Supported daily production in carcass breakdown, boning and mince preparation.
- ›Maintained counter presentation and product freshness checks.
Skills
Education
Level 2 Diploma in Butchery · Sheffield College (2006 – 2010)
What to Highlight in a Butcher CV
- ✓Add concrete figures such as the amount of meat you handle daily and your waste rate.
- ✓Always state your Level 2 Food Safety certificate, HACCP training or butchery qualification.
- ✓Say which types of meat you are experienced in — beef, lamb and poultry.
- ✓Highlight your cold-chain and food-safety knowledge; it is critical for employers.
- ✓If you have trained apprentices, add it as a sign of leadership.
Technical Skills
- •Meat cutting and jointing
- •Carcass breakdown
- •Boning
- •Portioning
- •Cold-chain management
- •HACCP and hygiene practice
Soft Skills
- •Attention to detail
- •Physical stamina
- •Customer communication
- •Reliability
Common Mistakes
- ✕Never mentioning your Level 2 Food Safety certificate and food-safety training.
- ✕Not stating which types of meat and cutting techniques you specialise in.
- ✕Skipping concrete performance data such as volume handled or waste rate.
Frequently Asked Questions
Which certificates matter on a butcher CV?
A Level 2 Food Safety (Food Hygiene) certificate, HACCP training and any butchery NVQ / Level 2 qualification are the most important. State these clearly in your education or certificates section.
How do I present my experience strongly?
Back up your experience with concrete figures — the amount of meat you handle daily, cutting your waste rate, your expertise across meat types and customer satisfaction.
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