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A meat cutter at work. A meat cutter prepares primal cuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter largely overlap those of the butcher, but butchers tend to specialize in pre-sale processing (i.e., reducing carcasses to primal cuts), whereas meat cutters further cut and process the primal cuts per individual customer request.
Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. [3] Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have ...
A job description or JD is a written narrative that describes the general tasks, or other related duties, and responsibilities of a position. It may specify the functionary to whom the position reports, specifications such as the qualifications or skills needed by the person in the job, information about the equipment, tools and work aids used, working conditions, physical demands, and a ...
A store manager may have several subordinates who have management-level responsibility. These employees may be called deputy managers, assistant managers, department managers, supervisors, key holders, shift leads, or leads. Sometimes members of the management team may be several grades below the store manager.
The livestock industry uses more land than any other human activity and is one of the largest contributors to water pollution and greenhouse gas emissions.A relevant factor is the produced species' feed conversion efficiency.
A shopkeeper may serve clients at a counter and carry out other duties such as taking customer payments, giving change, helping customers, and wrapping gifts and purchases. Most of the time, shopkeepers answer customer's enquiries, give advice about products, and listen to customers' needs and requests, which can indicate new sales opportunities.
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The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.