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Skills

  • Curing and tenderizing
  • Workflow Optimization
  • Menu enhancement suggestions
  • Meat delivery inspection
  • Problem-solving during peak service hours
  • Customized cuts for customer preferences
  • Quality assurance
  • Organization
  • Cold storage management and stock rotation
  • Multitasking in dynamic environments

Work Experiences

  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Accurately prepared customer orders with minimal waste, decreasing overall disposal costs by $101,000 yearly.
  • Prepared 17 custom meat orders, cut requests, and wholesale services on a daily basis.
  • Looked for industry trends on social media and through online sources.
  • Achieved a 15% reduction in rejected shipments.
  • Collaborated with local farms and suppliers, resulting in a 10% cost reduction on high-quality, locally sourced meats.
  • Accurately prepared customer orders.
  • Assisted with meat inspections.
  • Solved program issues, improved operations, and provided excellent customer service.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.

Summaries

  • Accomplished Meat Carver.
  • Carved over 7 pounds of meat daily.
  • Accomplished in cross-team collaboration.
  • Achieved a 69% reduction in customer wait times.
  • Accomplished in cross-team collaboration and communication, resulting in a 33% improvement in overall service efficiency.
  • Certified in advanced knife handling techniques.
  • Inventory was closely monitored to prevent spoilage and ensure accuracy.
  • Boosted daily sales by 56%.
  • Collaborated with culinary teams.
  • Certified Meat Carver.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Documented and resolved metric which led to system.
  • Resolved product issue through consumer testing.
  • Formulated and delivered training modules that introduced the entire staff to up-to-date food safety standards, resulting in 10 flawless inspections.
  • Reduced waste by refining carving techniques, achieving 44% improvement in yield and overall profitability.
  • Utilized professional-grade equipment to enhance carving precision, reducing customer wait times by 81% during peak hours.
  • Worked directly with local suppliers to improve product quality, resulting in a 29% increase in customer satisfaction and repeat orders.
  • Played a key role in achieving 5 consecutive months of 53% profit growth through skillful portioning and expert product recommendations.
  • Maintained full compliance with food safety standards as confirmed by achieving 50% in scores during third-party audits.
  • Participated in advanced meat carving training, obtaining Scrum Master, increasing specialization in unique meat cuts.

Affiliations

  • US Meat Export Federation (USMEF)
  • National Restaurant Association (NRA)
  • Project Management Institute
  • Committee Member, Sustainable Meat Supply Chain
  • Craft Butchers' Association
  • International Livestock Association
  • Society of Human Resource Management
  • Freemason
  • Association of Information Technology Professionals
  • Association for Supply Chain Management (APICS)

Certifications

  • SHRM Senior Certified Professional (SHRM-SCP)
  • Carving Demonstration Certification by process
  • Certified Food Protection Manager (CFPM)
  • CompTIA Network+
  • Advanced Meat Science Short Course Certification
  • ServSafe
  • Certificate in Restaurant Operations by system
  • Certified Public Accountant
  • Certified Culinary Professional (CCP) by International Association of Culinary Professionals (IACP)
  • Microsoft Certified Systems Engineer (MCSE)

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