Kodie Montoya
Shingle Springs
Summary
Dedicated professional with strong customer service and team collaboration skills. Experienced in meat preparation and safety compliance, committed to ensuring high standards in product quality and service.
Overview
13
13
years of professional experience
Work History
Assistant Manager
Nugget Markets
West Sacramento
05.2023 - Current
- Cut and trim various meats to meet customer specifications.
- Operate meat cutting machinery safely and efficiently.
- Maintain cleanliness and organization of work area at all times.
- Train new staff on meat preparation techniques and safety protocols.
- Collaborate with team members to ensure smooth daily operations.
- Operated a variety of meat cutting machines such as saws, slicers, grinders and tenderizers.
- Cleaned work surfaces to maintain a hygienic environment. work areas including counters, floors, walls and equipment using safe sanitizing solutions.
- Operated wrapping machines to package meats for sale in the store or for customers' orders.
- Weighed meats for sale at the service counter or pre-packaged for sale in the retail market.
- Checked expiration dates on packages of meat prior to stocking them on shelves or counters.
- Received and inspected incoming shipments of fresh and frozen meats to ensure product quality.
- Assisted customers with selecting cuts of meat based on their individual needs.
- Rotated stock on shelves so that older items were used first while maintaining freshness of product.
- Ordered supplies to maintain adequate stock levels for operations. supplies necessary to maintain inventory levels in accordance with department needs.
- Sliced meats to prepare for sale and customer orders. cooked hams, corned beef, bacon and sausage products by hand or with electric slicers.
- Disposed of expired meats in accordance with food safety regulations.
- Maintained fully stocked retail shelves while rotating perishable products to prevent expiration and waste.
- Complied with federal, state and local sanitation regulations and department procedures.
- Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
- Maintained proper food temperatures for various products.
- Expertly deboned and trimmed meats with precision to minimize waste.
- Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.
- Engaged with customers to assess their needs and tailored recommendations for meat selection and preparation, boosting customer satisfaction.
- Properly stored meat to decrease waste and increase product freshness span.
- Educated customers on meat choices and preparation methods to increase sales.
- Cut, trimmed and ground meats to prepare for cooking form.
- Prepared poultry for sale and consumption by cleaning, cutting and discarding inedible parts.
- Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.
- Monitored employee use of machinery mincers, slicers and sausage fillers.
- Used skewers and twine to shape, lace and tie roasts.
- Filled daily specialized requests and completed wholesale orders.
- Answered customer inquiries about meat selection and preparation. customer questions about specific products and cut meats to specifications.
- Sharpened knives on a daily basis for optimal use and longevity.
- Cut, wrapped, weighed and labeled orders for customers.
- Collaborated with kitchen staff to prepare and execute special orders or catering requests.
- Provided exceptional customer service, resolving issues and ensuring satisfaction with meat purchases.
- Coordinated with suppliers to order stock based on demand and seasonal trends.
- Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
- Assisted in developing promotional displays and marketing materials to effectively showcase meat products and attract customer interest.
- Executed daily production schedule and preparation requirements obtained from chef.
Sous Chef
Villa Toscano Winery
Plymouth
07.2013 - 03.2015
- Collaborated with Executive Chef to create innovative dishes for special events.
- Developed daily specials utilizing seasonal ingredients.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen staff to ensure efficient workflow and high standards.
- Trained kitchen workers on culinary techniques.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in planning special events and wine tastings for guests.
- Maintained accurate records for cost analysis purposes.
Education
Associate of Arts - Culinary Arts
Le COrdon Bleu
Sacramento, CA08-2012
Skills
- Meat processing
- Meat processing techniques
- Food safety
- Food preparation
- Inventory management
- Equipment maintenance
- Customer engagement strategies
Accomplishments
- I have been nominated for Associate of the Month Multiple times
Timeline
Assistant Manager
Nugget Markets
05.2023 - Current
Sous Chef
Villa Toscano Winery
07.2013 - 03.2015
Associate of Arts - Culinary Arts
Le COrdon Bleu