Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Mel Andrey Jumawan

Bonnyville,AB

Summary

• At Sobeys, a skilled Butcher leveraged knife handling expertise and exceptional customer service to enhance food safety and sales. Demonstrated proficiency in meat cutting and preparation, alongside fostering teamwork, led to a noticeable increase in customer satisfaction. Adapted quickly to new challenges, ensuring quality and compliance with health standards.

Overview

4
4
years of professional experience

Work History

Butcher

Sobeys
09.2020 - Current
  • 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.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
  • Wrapped meat produce to maintain quality, freshness and condition.
  • Monitored and controlled inventory to manage stock levels and prevent waste.
  • Placed orders for supplies and raw materials to keep necessary items available.
  • Promoted new meat options to offer customers unique and appealing choices.
  • Received and inspected meat deliveries to verify quality and safety of products.
  • Adjusted machine settings to accommodate different cuts of meat.
  • Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
  • Managed waste and disposal to comply with environmental regulations and minimize waste.
  • Set up displays and stocked shelves with fresh meats, rotating stock for quality.
  • Trained new employees on proper meat-cutting techniques and safety measures.
  • Calculated weight and quantity of meat to determine appropriate pricing for customers.
  • Packaged and labeled meat items in preparation for sale to customers.
  • De-boned and ground meat to prepare cuts and portions for sale.
  • Trimmed fat to remove undesirable parts from cuts of meat.
  • Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
  • Cut meats to customer specifications and answered questions about specialty products.
  • Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
  • Used Software to document quantity of meat received and sold to keep proper records of meat sales.
  • Performed meat inspections and checked temperature environment to maximize food safety.
  • Implemented creative merchandising ideas to attract customers and promote special offers, resulting in increased sales.
  • Replenished butcher counter displays to maintain fresh, appealing produce.
  • Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
  • Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
  • Adhere to safety and cleanliness standards and maintained equipment.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Stocked, rotated and priced merchandise to meet store standards.
  • Identified cuts of meat, grading and pricing accordingly.
  • Contributed to a positive work environment by maintaining a professional demeanor at all times.
  • Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
  • Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
  • Labeled meat items clearly and accurately with allergen information and expiration dates.
  • Managed inventory effectively, minimizing waste through proper rotation and storage practices.
  • Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Reduced wait time for customers through efficient multitasking during peak hours.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.

Education

Information And Communications Technology -

Baliwasan Senior High School - Stand-Alone
W368+9VW,San Jose Road,Zamboanga,Zamboanga Del Sur

Skills

  • Food safety knowledge
  • Customer Service
  • Knife handling expertise
  • Meat weighing and labeling
  • Meat Cutting
  • Meat Preparation
  • Safe Food Handling
  • Maintaining sharp tools
  • Meat cutting precision
  • Product presentation
  • Concentration
  • Deboning Techniques
  • Deboning meat
  • Sanitation Procedures
  • Meat inspection
  • Grinding and mincing
  • Sanitation Practices
  • Forklift Operation
  • Inventory Processing
  • Waste Reduction
  • Food presentation
  • Salesmanship
  • Supplies maintenance
  • Temperature Control
  • Marinating meats
  • Meat grading understanding
  • Training personnel
  • Waste Reduction Strategies
  • Teamwork and Collaboration
  • Knife Skills
  • Problem-Solving
  • Product Packaging
  • Meat Curing and Preservation
  • Proper Meat Storage
  • Weight Calculations
  • Quality Assurance
  • Staff Supervision
  • Merchandise Display
  • De-boning meats
  • Display Setup
  • Food Production
  • Inventory Management
  • Health Code Compliance
  • Equipment Inspections
  • Quality Control
  • Curing and tenderizing
  • Product pricing
  • Quality Inspections
  • Specialty Cuts
  • Attention to Detail
  • Problem-solving abilities
  • Multitasking
  • Multitasking Abilities
  • Reliability
  • Adaptability and Flexibility
  • Decision-Making
  • Safety Protocols
  • Task Prioritization
  • Equipment Operation
  • Self Motivation
  • Trimming skills
  • Interpersonal Skills
  • Professionalism

Languages

Filippino
Limited Working

Timeline

Butcher

Sobeys
09.2020 - Current

Information And Communications Technology -

Baliwasan Senior High School - Stand-Alone
Mel Andrey Jumawan