OCCUPATIONAL PROFILE

CRITERIA FOR MEASURING PERFORMANCE

BUTCHER (LEVEL 2)

 

Cut, bone and fillet meat

1 Adhere to legislative requirements plus employer policies and procedures

2 Minimise waste

3 Work to deadlines

4 Productivity standards

5 Process: Specific volume, size and weight for customers

 

6 Adhere to health and safety requirements

Prepare meat

1,2,3,4,5 and 6 above

Produce meat and [or] poultry products

7To customer spec or for sale to the public

1,2,3,4,5 and 6 above

8 Retail: Minimum of three from joints, portions, cooked and hot products, sausages, pasties, and/or cured, smoked, air dried products

Package meat and meat  products

1,2,3,4,5,6 and 7 above

Present meat and meat products

1,2 and 3 above

Store meat and meat products

1 and 6 above

Maintain the quality environment,

9 Product sampling, specification, food safety, and traceability compliance

Meet expectations of customers/contractors

Communicate with customers, suppliers and colleagues

10 Excellent interpersonal skills.

11 (Retail: with personality)

1 above

12 Positive relationships with customers

Assist/train less experienced colleagues

1 and 6 above

 

Retail: Advise domestic and commercial customers on the preparation and cooking of red and white meat products

 

Retail: Plan and prepare for seasonal supply and demand

 

Process: Estimate saleable yield and predictive costing

 

 

SCHOOL BUSINESS PROFESSIONAL (LEVEL 4)

CRITERIA FOR MEASURING PERFORMANCE

Draft, maintain and monitor the school budget and accounts

1 Achieve best value for money

Set up and report on financial performance

1 above

Manage the payroll

 

Manage the school site

2 Safe and suitable learning environment

Procure goods and services

1 above

3 Comply with procurement legislation

Identify income generation opportunities

 

Market and promote the school externally

4 Activities add value

Manage the school office and staff

5 Effective administration systems

 

Implement school HR processes

6 Comply with employment legislation

Implement and manage safeguarding procedures

7 Comply with legislation and Ofsted requirements