Ben Fearn

In my role as a Butcher from what I started at at a young age in an environment of professionalism and maturity i have succeeded over the past 2 and a half years. This is proven by my increase in hours and responsibilities as I was solely responsible for the production of burgers, sausage and joints of various meats which were boned out, trimmed and sold.

From when I started at age 15 I have learned the trade of butchering, customer service, and presenting myself in a positive manner for the company to keep its extremely positive reputation.

As a result in my opinion and of those around me (proven by my reference) my social and organisational skills accompanied by the way I conduct myself has allowed me to succeed in a trade that is highly needed and seen as extremely complex.