kosher slaughterertomeat cutter
A kosher slaughterer already meets 58% of what the meat cutter role asks for. The move turns on 12 required skills not yet in the profile.
This move: 52.9 of 100 · moderate
1 Share of the meat cutter 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 · What you already bring
Of the 25 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 slaughterer background worth leading with.
- already held documentation concerning meat production engineering, manufacturing and construction
- already held handle knives for cutting activities handling and moving
- already held clean the trimming box handling and moving
- already held handle meat processing equipment in cooling rooms handling and moving
- already held split animal carcasses handling and moving
- already held slaughter animals handling and moving
All 25 carried skills, including the 18 the meat cutter role treats as required.
Table 3 · What you would need to learn
The 20 missing skills fall into 8 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.
- required, not held sort cut parts of carcasses inside cooling compartments required
- required, not held handle knives for meat processing activities required
- required, not held trace meat products required
- required, not held use cutting equipment required
- required, not held lift heavy weights required
- required, not held operate cutting equipment required
- required, not held tend meat processing production machines required
- required, not held operate weighing machine required
- optional, not held execute chilling processes to food products optional
- optional, not held operate metal contaminants detector optional
- required, not held cultural practices regarding animal parts sorting required
- required, not held cultural practices regarding animal slaughter required
- required, not held ensure refrigeration of food in the supply chain required
- optional, not held provide first aid optional
- required, not held weigh parts of animal carcasses required
- optional, not held adapt efficient food processing practices optional
- optional, not held act reliably optional
- optional, not held liaise with managers optional
2 further areas in the appendix
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.
- 01 sort cut parts of carcasses inside cooling compartments skill · occupation specific
- 02 cultural practices regarding animal parts sorting knowledge · sector specific
- 03 cultural practices regarding animal slaughter knowledge · sector specific
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 25 skills that carry over
- 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 clean the trimming box skill
- already held cope with blood skill
- already held documentation concerning meat production knowledge
- already held ensure sanitation skill
- already held follow hygienic procedures during food processing skill
- already held handle knives for cutting activities skill
- already held handle meat processing equipment in cooling rooms skill
- already held maintain cutting equipment skill
- 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 work in cold environments skill
- already held consider economic criteria in decision making 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 legislation about animal origin products knowledge
- already held liaise with colleagues skill
- already held slaughter animals skill
The 2 learning areas not shown above
- optional, not held manage challenging work conditions during food processing operations optional
- optional, not held have computer literacy optional
8 supplementary skills, helpful but not required
- optional, not held adapt efficient food processing practices optional
- optional, not held execute chilling processes to food products optional
- optional, not held manage challenging work conditions during food processing operations optional
- optional, not held operate metal contaminants detector optional
- optional, not held act reliably optional
- optional, not held have computer literacy optional
- optional, not held liaise with managers optional
- optional, not held provide first aid optional
18 held skills the meat cutter role does not ask for
- not needed by the target role clean carcasses 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 ensure animal welfare in slaughtering practices skill
- not needed by the target role follow an environmental friendly policy while processing food skill
- not needed by the target role inspect animal carcasses skill
- not needed by the target role keep inventory of goods in production skill
- not needed by the target role label samples 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 torah knowledge
- not needed by the target role warm blooded animal organs 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.
- required, not held cultural practices regarding animal parts sorting required
- required, not held cultural practices regarding animal slaughter required
Other moves recorded from kosher slaughterer
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.