KEY POINTS:
Qualification: Foodstuffs' Butchers Apprenticeship Programme (National Certificate [Level 4] in Meat Retailing).
Where: Three years on-the-job training in New World and Pak'n Save supermarkets.
Contact: Hugh Robertson, Foodstuffs, ph (09) 621 0790 or 021 312 386, email hugh.robertson@foodstuffs.co.nz.
Course costs: $1075 + GST a year. In most cases the cost
is absorbed by the stores. There are two sign-up periods per year, but the sign-ups are ongoing.
Prerequisites: No prerequisites required.
Starting salary: New apprentices' pay varies between supermarkets, but is no less than the minimum wage. Apprentices receive pay increases, through a performance management procedure, as they gain and apply skills. (Once qualified, butchers' hourly rates are approx $16 upwards depending on responsibilities, seniority and location.)
Working hours: Approx 40 hour week. Being a retail industry, some work outside of office hours and weekend work is required.
Career opportunities: With additional training, such as Foodstuffs' Management Development Programme, qualified butchers can take on any management role within the supermarket including, but not limited to, becoming a Butchery Manager. Alternatively they could look to gaining a role within the Support Centre such as a Butchery Apprenticeship Training Co-ordinator or at Retail Support - Butchery position supporting new and existing stores with respect to everything to do with butchery.
During the 1990s, Foodstuffs recognised that there was an increasing shortage of butchers, so decided to train its own under the apprenticeship scheme.
The Butchery Apprenticeship strategy was launched in 1995 when Foodstuffs Training and Development was given accreditation to become a PTE (private training establishment) and permission by NZQA and Retail Meat ITO (industry training organisation) to develop the qualification.
Stores in Auckland began signing up apprentices to a training agreement from about 1997. Typically candidates were already working in the stores' butchery departments.
Foodstuffs now runs the programme with Skills4Work and the Retail Meat ITO, having divested the PTE; but the original logic and business requirements remain the same.
There are currently about 100 butcher apprentices with Foodstuffs.
Sister companies Foodstuffs Wellington and Foodstuffs South Island have also embraced the programme.
The apprenticeship covers customer service, food safety, health and safety, managing yield, waste, cost and pricing calculations, breaking and boning techniques, product presentation, legislation, cooking and nutrition. Workshops take place in Auckland every six months or so and accommodation and meals are provided for apprentices from out of town. Apprentices travelling long distances can claim expenses through the Retail Meat ITO.
Foodstuffs butchers are responsible for running the butchery business within the supermarket. Daily tasks range from equipment management, department costing and pricing, breaking, boning and slicing of the various meat cuts from beef, lamb, pork and chicken carcasses. They produce trays of wrapped and labelled meat for display, source related products, manage a safe work environment and ensure food hygiene standards are maintained.
They also set up the merchandising displays retailing the meat products. Butchers also have to understand nutrition. The trade suits people who like working in a team environment, enjoy working with their hands and do not mind the physical nature of the work.
THE GRADUATE
Scott Reid (25)
Butchery Manager, New World Gate Pa (Tauranga)
I worked at New World Southmall for two years part-time while I was finishing school. Then I was offered a full-time position and worked at Southmall for a further three years where I completed my apprenticeship before working at New World Botany as a butcher for two years. I then moved to New World Eastridge where I was the assistant manager before moving to Gate Pa. I've been working for Foodstuffs supermarkets for 11 years.
Now that I'm the Butchery Manager, I do knife work only one day a week. I still perform some of the basic work like cleaning, cutting and merchandising, but I also perform more managerial work. We also have a gourmet bar where I get a chance to interact with the customers.
I definitely wouldn't be where I am today if it weren't for the apprenticeship. Not only was I taught about the trade, but I also learnt more about customer service and food safety, two crucial elements in being a good butcher.
THE EMPLOYER
Robin Brooke
Owner/operator, New World Gate Pa
Scott came from another store with experience as second-in-charge of that butchery department. He came across as enthusiastic, intelligent and eager to do his job well.
Butchers require a variety of skills from knife skills through to customer service.
They need to work well with others, as well as being able to build relationships with customers. They also need to be production and quality driven.
As well as increasing his confidence, Scott has demonstrated an increase in skill level.
All butchers who go through the apprenticeship are trained in groups so they learn to work well in teams.
