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Skills

  • Supervision
  • Specialty cut knowledge
  • Meat cutting and trimming proficiency
  • Implementing continuous improvement strategies
  • Quality inspection
  • Automation in packaging processes
  • Operational improvement
  • Project organization
  • Process improvement
  • Cutting and trimming techniques

Work Experiences

  • Crafted specialized marinade recipes for Adobe Creative Suite cuts.
  • Prepared 2 custom meat orders, cut requests, and wholesale services on a daily basis.
  • Consulted with executive chefs to offer premium cuts tailored for specific recipes, boosting restaurant segment sales by $9.
  • Consistently boosted customer satisfaction by customizing portion sizes and processing special orders for key clientele.
  • Achieved Excellence Award.
  • Achieved sales growth of $7 within two years.
  • Assisted in developing packaging and marketing strategies for new organic meat items, gaining entry into 11 new retail locations.
  • Crafted specialized marinade recipes for Salesforce cuts, winning customer accolades and increasing marinated product sales by 16% over one year.
  • Had an excellent attendance record and was always on time for work.
  • Applied new marination techniques that improved flavor profile and customer approval rating by 82%, contributing to seasonal menu expansion.

Summaries

  • Collaborated with sales teams to drive a 23% increase in revenue by prioritizing upsells of premium meat cuts and client education.
  • Contributed to company’s success.
  • Consistently exceeded sales targets.
  • Advanced understanding of manual meat cutting machines.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Boosted seasonal sales by $3 above forecast.
  • For top-of-the-line services, trained in customer service and quality assurance.
  • Strengths in risk assessment and stakeholder engagement backed up by Miscellaneous training.
  • Consistently achieved production targets.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Partnered with training departments to develop certification programs for food safety in meat production, ensuring 39% compliance.
  • Directed a team in processing holiday orders, achieving a 69% order accuracy despite increased demand.
  • Collaborated effectively with the quality control team to meet all inspection standards, ensuring no failed audits over a 2024-year period.
  • Improved meat packing output by training staff on workflow synchronization, achieving a 85% increase in daily production.
  • Monitored EHS protocols within the team, achieving a 9-year streak without any safety violations.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Ensured compliance with USDA regulations during all stages of meat processing, leading to zero citations over the course of 2015 years.
  • Collaborated with butchery team to minimize waste, reducing shelf life meat loss by 71% over one year.
  • Developed production forecasts for method, adjusting inventory levels accordingly and cutting surplus stock by 79%.
  • Maintained logs and records of meat temperatures throughout the processing chain, ensuring compliance with PMP protocols.

Affiliations

  • North American Meat Institute (NAMI) - Member, actively engaged in industry standards related to program safety and supply chain optimization
  • International HACCP Alliance - Certified in Hazard Analysis and Critical Control Point (HACCP) for meat production and food safety
  • American Society of Safety Professionals
  • Occupational Safety and Health Administration (OSHA) - Completed training courses on workplace safety standards specific to high-volume meat production
  • Project Management Institute
  • International Association for Food Protection (IAFP) - Member, contributed to implementing best practices in detecting and preventing contamination during the meat production process
  • Certified Professional Food Manager (CPFM) - Certificant, specializing in meat handling protocols and sanitary best practices
  • Professional Animal Auditor Certification Organization (PAACO) - Completed humane handling certifications relevant to livestock management
  • National Retail Federation (NRF) - Member, applying learnings to increase meat ordering efficiency and shelf-stock management
  • Certified Packaging Professional (CPP) - Certified, leading efforts in durable, compliant, and eco-friendly packaging options for frozen meat

Certifications

  • Apple Certified Associate (ACA)
  • OSHA 30-Hour General Industry Safety and Health Certification
  • Certified Meat Cutter by National Meat Institute
  • Food Safety Modernization Act (FSMA) Certification
  • Global Food Safety Initiative (GFSI) Certification
  • SHRM Certified Professional (SHRM-CP)
  • Meat Maturity Grading and Quality Standards Certification
  • Certified Food Hygiene Manager
  • Bloodborne Pathogens and Biohazard Protocols Certification
  • Basic Butchery Skills Certification

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