1.       Cutting, grinding and preparing meats for sale.

2.       Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive.

3.       Weighing, packaging, pricing, and displaying products.

4.       Keeping records, budgets, and inventory.

5.       Performing quality inspections on meats and other products.

6.       Negotiating and confirming orders with suppliers.

7.       Adhering to food safety and sanitation controls.

8.       Greeting and speaking to customers, providing advice, answering questions, and accepting orders or payments.

9.       Coordinating deliveries or order pickups.

1. Complete your secondary education certificate.
2. Apply for a course in TESDA Meat Slaughtering Operations NC II (Butchery/Meat Cutting).
3. This is a short course in butchery.
4. To be a certified NC II holder, you need to pass an assessment to determine your competency.
5. Gain industry experience.
6. Wet markets and local butcher shops typically hire and train new Butchers.