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
4501 50 Ave, Bonnyville, AB T9N 2N5
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 SurSkills
- 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