Benjamin Badra

My early exposure to the restaurant industry began with my father, who owned a restaurant. From a young age, I observed him working in the kitchen and leading his team to create exceptional food and memorable customer experiences. During the pandemic, I worked alongside my father as a cashier, gaining firsthand experience in customer service and restaurant operations. Later, I worked part-time at Metro in the vegetable department and as a meat clerk, further developing my skills in teamwork, time management, and customer interaction. Professional Meat Clerk with great [Type] skills and training in inventory management. Trained in [Type] meat cuts with dedication to work site cleanliness and food safety. Skilled at increasing sales and maximizing meat counter profits.

• Monday to Friday:8:00 AM to6:00 PM (subject to change due to part-time school schedule).
• Saturday and Sunday:8:00 AM to6:00 PM.