Waitrose is launching a pilot training scheme for fishmongers and butchers to differentiate itself from competitors. Initially including 10 fishmongers and 10 butchers, the scheme could be extended to a further 200 staff if it is successful.
The butchery course will include training on cuts of meat, cooking techniques and butchery skills. Meanwhile, the fishmonger course will cover a variety of fish species, sustainability and skilled filleting techniques.
Some 200 staff working on Waitrose’s meat counters are also being trained to offer a more personalised service and customised meat joints. Further training is also being deployed for charcutiers in selected shops testing a new Deli range and work is underway on a new cheesemonger programme.
Director of food service at Waitrose & Partners, Simon Burdess said: “Service counters are the jewel in our crown – they give us a unique opportunity to offer our customers an outstanding level of service – whether they are looking for something special, personalised or with less packaging. We want to ensure they stand out even more by developing the skills of our partners to a higher level, as well as ensuring we offer the very best, most distinctive produce on our counters.”
