Industrial Meat Cutter
JBS Foods
08.2025 - Current
- Demonstrated adaptability by quickly learning new processes when transitioning between different types of meats or cutting methods as needed.
- Operated various cutting tools safely, including saws, knives, and cleavers to ensure accurate cuts and minimal injuries.
- Facilitated smooth operations during peak production times by effectively prioritizing tasks and maintaining focus on time-sensitive duties.
- Mastered numerous cuts specific to each type of meat, resulting in highly versatile skill set suitable for any task assignment within the workplace.
- Reduced waste levels by accurately following cutting guidelines and utilizing all usable portions of meat.
- Provided valuable input during process improvement discussions which led to more streamlined operations within the department.
- Enhanced production efficiency by implementing precise meat cutting techniques and maintaining a clean work environment.
- Remained compliant with industry regulations regarding food safety practices, contributing to a safe working environment for all employees.
- Maintained high-quality standards by adhering to sanitary regulations and proper storage procedures for raw materials.
- Exceeded customer expectations with expert precision in deboning carcasses while preserving optimal yield from each piece of meat processed.
- Improved inventory control measures by carefully labeling products according to cut type and date processed, minimizing spoilage risks.
- Contributed to cost reduction efforts by identifying opportunities for optimizing resource utilization within the meat processing unit.
- Implemented preventive maintenance routines on equipment, reducing downtime due to mechanical issues or malfunctioning machinery.
- Maintained positive working relationships with colleagues, fostering a supportive team atmosphere that encouraged collaboration and efficiency.
- Assisted in training new employees on proper safety procedures, equipment usage, and efficient meat cutting techniques, leading to improved overall team performance.
- Developed a strong understanding of equipment capabilities, allowing for optimal machine utilization resulting in increased throughput and reduced downtime.
- Received recognition for consistently meeting or exceeding daily quotas while ensuring product quality remained at its highest level.
- 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.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- 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.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Identified cuts of meat, grading and pricing accordingly.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Cut meats to customer specifications and answered questions about specialty products.
- Adjusted machine settings to accommodate different cuts of meat.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
