Bare Arte

Gariisa Meat Supplier

11.2006 - 12.2014

Complied with food safety, hygiene and sanitation regulations for safe food preparation.
Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
Wrapped meat produce to maintain quality, freshness and condition.
Adhere to safety and cleanliness standards and maintained equipment.
Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Stocked, rotated and priced merchandise to meet store standards.
Contributed to a positive work environment by maintaining a professional demeanor at all times.
Identified cuts of meat, grading and pricing accordingly.
Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.