Career Overlap Transition record Edition 1 · ESCO v1.2.1
Table 1Transition record

kosher butchertomeat cutter

A kosher butcher already meets 47% of what the meat cutter role asks for. The move turns on 15 required skills not yet in the profile.

From kosher butcher
47%
Overlap1
To meat cutter
19 Skills carried over
15 Required, not held
62.8 Difficulty2
Career overlap Partial match

47%

Learning distance Substantial retraining

62.8/ 100

1 Share of the meat cutter role’s weighted skill requirement already met by the kosher butcher 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.

Why

Why this move works

A meat cutter role treats 15 of its required skills as things a kosher butcher already does. These are the ones it depends on most.

  • animal anatomy for food production
  • apply GMP
  • apply HACCP
  • apply requirements concerning manufacturing of food and beverages
  • cultural practices regarding animal parts sorting
  • ensure refrigeration of food in the supply chain

What stands in the way is 15 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 19 skills that carry over, these are the ones fewest other occupations ask for. A meat cutter role needs them, and most people applying for one will not have them already. This is the part of a kosher butcher background worth leading with.

Skill the target role also needs Area
  • already held trace meat products handling and moving
  • already held operate metal contaminants detector working with machinery and specialised equipment
  • already held cultural practices regarding animal parts sorting social sciences, journalism and information
  • already held split animal carcasses handling and moving
  • already held tend meat processing production machines working with machinery and specialised equipment
  • already held handle knives for meat processing activities handling and moving

All 19 carried skills, including the 15 the meat cutter role treats as required.

Table 3

Table 3 · What you would need to learn

The 26 missing skills fall into 11 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 7 required, 1 supplementary
  • required, not held handle knives for cutting activities required
  • required, not held sort cut parts of carcasses inside cooling compartments required
  • required, not held clean the trimming box required
  • required, not held handle meat processing equipment in cooling rooms required
  • required, not held use cutting equipment required
  • required, not held lift heavy weights required
  • required, not held mark differences in colours required
  • optional, not held slaughter animals optional
02 assisting and caring 3 required, 1 supplementary
  • required, not held monitor temperature in manufacturing process of food and beverages required
  • required, not held cope with blood required
  • required, not held follow hygienic procedures during food processing required
  • optional, not held provide first aid optional
03 information skills 1 required, 1 supplementary
  • required, not held weigh parts of animal carcasses required
  • optional, not held adapt efficient food processing practices optional
04 working with machinery and specialised equipment 1 required, 1 supplementary
  • required, not held operate cutting equipment required
  • optional, not held execute chilling processes to food products optional
05 constructing 1 required
  • required, not held maintain cutting equipment required
06 engineering, manufacturing and construction 1 required
  • required, not held documentation concerning meat production required

5 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a meat cutter 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 19 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 cultural practices regarding animal parts sorting knowledge
  • already held ensure refrigeration of food in the supply chain skill
  • already held ensure sanitation skill
  • already held handle knives for meat processing activities skill
  • already held operate weighing machine skill
  • already held process livestock organs skill
  • already held split animal carcasses skill
  • already held tend meat processing production machines skill
  • already held tolerate strong smells skill
  • already held trace meat products skill
  • 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 food storage knowledge
  • already held operate metal contaminants detector skill
The 5 learning areas not shown above
Skill to acquire Tier
07 social sciences, journalism and information 1 required
  • required, not held cultural practices regarding animal slaughter required
08 communication, collaboration and creativity 3 supplementary
  • optional, not held act reliably optional
  • optional, not held liaise with colleagues optional
  • optional, not held liaise with managers optional
09 management skills 2 supplementary
  • optional, not held manage challenging work conditions during food processing operations optional
  • optional, not held consider economic criteria in decision making optional
10 business, administration and law 1 supplementary
  • optional, not held legislation about animal origin products optional
11 working with computers 1 supplementary
  • optional, not held have computer literacy optional
11 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held adapt efficient food processing practices optional
  • optional, not held execute chilling processes to food products optional
  • optional, not held legislation about animal origin products optional
  • optional, not held manage challenging work conditions during food processing operations optional
  • optional, not held slaughter animals optional
  • optional, not held act reliably optional
  • optional, not held consider economic criteria in decision making optional
  • optional, not held have computer literacy optional
  • optional, not held liaise with colleagues optional
  • optional, not held liaise with managers optional
  • optional, not held provide first aid optional
25 held skills the meat cutter role does not ask for
Skill Type
  • not needed by the target role analyse characteristics of food products at reception skill
  • not needed by the target role apply preservation treatments skill
  • not needed by the target role care for food aesthetic skill
  • not needed by the target role carry out end of day accounts skill
  • not needed by the target role follow an environmental friendly policy while processing food skill
  • not needed by the target role food allergies knowledge
  • not needed by the target role grind meat skill
  • not needed by the target role handle customer complaints skill
  • not needed by the target role identify the factors causing changes in food during storage skill
  • not needed by the target role implement sales strategies skill
  • not needed by the target role inspect raw food materials skill
  • not needed by the target role keep inventory of goods in production skill
  • not needed by the target role kosher meat knowledge
  • not needed by the target role kosher slaughtering practices knowledge
  • not needed by the target role monitor stock level skill
  • not needed by the target role negotiate improvement with suppliers skill
  • not needed by the target role negotiate terms with suppliers skill
  • not needed by the target role operate meat processing equipment skill
  • not needed by the target role prepare meat for sale skill
  • not needed by the target role prepare specialised meat products skill
  • not needed by the target role process customer orders skill
  • not needed by the target role recruit employees skill
  • not needed by the target role tend meat packaging machine skill
  • not needed by the target role warm blooded animal organs knowledge
  • not needed by the target role work according to recipe skill
3 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 slaughter required
  • required, not held documentation concerning meat production required
  • optional, not held legislation about animal origin products optional
Index

Other moves recorded from kosher butcher

Full index of moves from kosher butcher

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.