Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Bryan Bacarisas Camposano

Summary

To secure a challenging and responsible position that utilizes skills and expertise in Slaughtering and Meat Cutting/Deboning. Eager to use over 5 years of experience in performing standard and premium cuts of meat by using various commercial butchering equipment such as band saw, knives as well as hand tools. Bringing the knowledge of slaughtering methods for further processing and packaging. Skilled Slaughterhouse Worker adeptly carrying out meat processing and preparation activities. Proficiently operates slaughtering and packing equipment with attentive awareness of optimal safety practices. Comfortable working in fast-paced environment while communicating clearly and articulately with other staff to meet operational goals.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Slaughterman

Roldan B. Salvacion
02.2018 - Current
  • Performs pre slaughter handling by making sure that animals must rest before slaughter procedure.
  • Performs hand hygiene and use personal protective equipment.
  • Shackled and suspended live or slaughtered animals from conveyor for killing, scalding and removal of feathers.
  • Removed live animals from shipping crates and picked up slaughter animals from platforms and chilling to hang on shackles of conveyor.
  • Severed jugular veins to drain blood and facilitate slaughtering.
  • Sawed, split and scribed carcasses into smaller portions to facilitate handling.
  • Shaved or singed and defeathered carcasses to prepare for further processing or packaging.
  • Eviscerated and trimmed carcasses of slaughtered animals.
  • Trimmed head meat and severed and removed parts of animals' heads or skulls.
  • Doing inspection by spreading out on large tray and search for parasites and sign of disease in viscera removed from carcass.
  • Removed bones and cut meat into standard cuts in preparation for marketing.
  • Wrapped dressed carcasses and meat cuts to prepare meat products for sale or consumption.

Butcher/Meat Cutter/Deboner

Roldan B. Salvacion
02.2018 - Current
  • Performs quality inspections of meat.
  • Ensuring displays and signage are accurate and attractive.
  • Greeting and speaking to customers.
  • Taking customer orders, payments and order pick-ups.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled product.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Negotiating and confirming orders from consumer.
  • Sanitation like hand washing, waste disposal, cleaning tools and equipment and keeping work area cleaned to adhere food safety.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Replenished butcher counter displays to maintain fresh, appealing produce.
  • Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
  • Cut meats to customer specifications and answered questions about specialty products.
  • Managed waste and disposal to comply with environmental regulations and minimize waste.
  • Calculated weight and quantity of meat to determine appropriate pricing for customers.

Education

Bachelor of Science in Criminology- Undergraduate - (2013-2016)

Eulogio Rodriguez Institute of Science Technology
Nagtahan, Sampaloc, Manila Philippines

High School Diploma -

Carigara National High School
Barangay Jugaban, Carigara Leyte Philippines
04.2011

Elementary School

Carigara II Central School
Barangay Jugaban Carigara Leyte, Philippines
03.2004

Skills

  • Time Management
  • Task Prioritization
  • Complex Problem-Solving
  • Active Listening
  • Sanitation and Hygiene
  • Special Orders
  • Food Safety Requirements
  • Equipment Safety
  • Hand tool safety
  • Meat Production

Certification

  • Certification of Training ( Butchery- Meat Cutting ), Meat Experts Professional Inc. - March 11, 2024
  • Certification of Training- Slaughtering Operation ( Swine NC II ), Meat Experts Professionals INC. - February 24, 2024
  • Slaughtering Operations (Swine), National Certificate II TESDA Philippines - February 21, 2024
  • Slaughtering and Meat Cutting, [Carigara Slaughterhouse] - January 03,2024

Additional Information


Reference:


  • Name: Glenda dela Cruz

Position: International Logistics Coordinator

Company: Hylife Foods Neepawa, Manitoba Canada

Phone: (204) 951-6205

E-mail: glendadecruz@yahoo.com


  • Name: Roldan B. Salvacion

Position: Business Owner

Company: Roldan Meat Dealer, Carigara Market Place, Philippines

Phone: +63 09169129047


  • Name: Erwin Ponce

Position: Butcher

Company: Hylife Foods Neepawa, Manitoba Canada

Phone: (204) 841-4859









Timeline

Slaughterman

Roldan B. Salvacion
02.2018 - Current

Butcher/Meat Cutter/Deboner

Roldan B. Salvacion
02.2018 - Current

Bachelor of Science in Criminology- Undergraduate - (2013-2016)

Eulogio Rodriguez Institute of Science Technology

High School Diploma -

Carigara National High School

Elementary School

Carigara II Central School

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Bryan Bacarisas Camposano