ERIK SANDOVAL

• Cut meats to customer specifications and answered questions about specialty products.
• Followed all food safety regulations to maintain a safe work environment for both employees and customers.
• Maintained a clean and organized workspace for maximum productivity and safety.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Adhere to safety and cleanliness standards and maintained equipment.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Continuously sharpened knives and maintained equipment for optimal cutting performance.
• Assisted customers with selecting the best cuts of meat for their desired recipes, resulting in satisfied clients.
• Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
• Exhibited excellent communication skills when addressing customer inquiries or concerns promptly, resulting in repeat business.

Cut retail cuts and manage meat display on a daily basis

rotate product stock on a weekly basis

Debone Beef,Pork ,Chicken ,Lamb