Head Butcher
Monterey Meatshop / Points Business & Industrial S
04.2010 - 11.2010
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Adhere to safety and cleanliness standards and maintained equipment.
- 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.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Wrapped meat produce to maintain quality, freshness and condition.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Labeled meat items clearly and accurately with allergen information and expiration dates.