Career Overlap Transition record Edition 1 · ESCO v1.2.1
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
Career overlap Partial match

44%

Learning distance Substantial retraining

68.5/ 100

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.

Why

Why this move works

A butcher role treats 19 of its required skills as things a kosher slaughterer 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
  • consider economic criteria in decision making
  • cope with blood

What stands in the way is 17 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 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.