Butcher jobs in Finland
Butchers order, inspect and buy meat to prepare it and sell it as consumable meat products. They perform activities such as cutting, trimming, boning, tying, and grinding beef, pork, and poultry meat. They prepare those mentioned sorts of meat for consumption.
Butcher – how much is the pay in Finland?
What the trade paid in 2024
| Median | 20.76 €/h |
|---|---|
| Bottom tenth | 14.90 €/h |
| Top tenth | 29.16 €/h |
| Employees | 2,406 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 18.77 €/h | 684 |
| Men | 22.04 €/h | 1,722 |
Butcher - Which skills are essential?
Tolerate strong smells expelled by the goods being processed during the production of goods.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Utilise computer equipment or digital devices to facilitate quality control, data management, and communication. Follow instructions given by a computer programme, create computer files or documents.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
Use machinery to package meat products under modified atmosphere, extending its shelf life.
Identify differences between colours, such as shades of colour.
The difference between white and red organs of warm blooded animals and their position in the body. A white organ can be the stomach, red organs can be the heart, the liver, or the lungs. The norms to treat these organs properly.
Evaluate how much stock is used and determine what should be ordered.
Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
Take the regulations regarding the traceability of final products within the sector into account.
Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and labelling.
Preserve, review, and evaluate existing food specifications such as recipes.
Cope with blood, organs, and other internal parts without feeling distressed.
Ensure a clean working space according to hygienic standards in the food processing industry.
Operate production equipment and tools to process meat and meat products.
Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Prepare specialised meat products, minced meat, salt-cured meat, smoked meat, and other meat preparations such as pickled meat, sausages, crumbed meat, veal olive, and chipolata.
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Operate meat processing equipment for meat preparations and prepared meat products.
Develop proposals and take appropriate decisions taking into account economic criteria.
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.
Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.
Use various types of machinery to grind animal parts into minced meat. Avoid the inclusion of bone splinters in the product. Maintain the meat grinding machine.
Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
Butcher - Which skills are useful but not essential?
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
Utilise glassware by polishing, cleaning and storing it properly.
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
Inspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.
Plan, monitor and report on the budget.
Proceed in a way that one can be relied on or depended on.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Execute end of day accounts to ensure that business transactions from the current day have been correctly processed.
Hire new personnel for a company or organisation payroll via a prepared set of procedures. Make staffing decisions and direct selection co-workers.
Build a good relation with suppliers in order to improve knowledge and quality of supply.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Utilise computers, IT equipment and modern day technology in an efficient way.
Work with a weighing machine to measure raw, half-finished and finished products.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage
Analyse characteristics, composition, and other properties of food products at reception.
Control and monitor a detector that screens meat products for common metal contaminants such as screw, staples, or lead shot. Take appropriate actions in case of non conformities.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.