retired philippine army -butcher meat cutter/driver/electrician/welder

Martin Reyes Punla

**** **** ********, *** *****, Laguna

Contact # +63-998*******/ +63-925*******

Email Address: *****.******@*****.***

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Objective:

To share my skill and abilities to the needs of the global community, and engage in a

Work that, utilize and apply my training and experience.

Experience:

• Retired Philippine Army with 20 years 7 months and 15 days in the service

• Member of united nation Disengagement observation force (UNDOF) as Military Police

with 18 months tour of duty in Golan Heights for UNITED NATIONS MISSION as

Military Police Peace keepers from 2011 to 2012 and two (2) times medal awardees.

• Worked as butcher to former barangay captain chairman Isidro N. Opelanio meat dealer

of barangay Lalakay, Los Baños, Laguna from 1988 to 1993.

• Worked as a butcher to Mrs. Beberly D. Del Campo’s meat shop at Park 9, Lower

Lacson, Calinan, Davao City from 2003 to 2009.

• Employed in the Municipal Government of, Los Baños under the Municipal

Slaughterhouse Enterprise as butcher from August 01 2014 to September 05 2014.

• Experience to cut carcasses, side and quarter cuts, trim and prepare standard cuts of meat

and removes bones from meat, grind meats, slice cooked meats prepare spiral order and

clean internal organs of hog and preparing for processing.

Hog Slaughtering and Fabrication

Short course with certificate of attendance

Animal and dairy Sciences Cluster College of Agriculture University of the Philippines

Los Baños, Laguna

Instructor: Dr. Cristy M Bueno

Email *************.*****@*****.***

Cell phone nr- +63-091********(+63)09229380267

Dr.Oliver D Abanto

Email *******************@*****.***

Cell phone nr-+63-092******** +63-090********

• Stunning-Is making animals unconscious without killing them. This is done to restrain

the animal during bleeding which is less hazardous to the operator and to make

slaughtering humane. Stunning eliminates pain, discomfort and stress to the animal

during slaughtering procedure. Most developed and many developing countries have

legislation that requires pre-slaughter stunning, with the exception of authorized ritual

slaughter like Kosher or Halal. The animal must be unconscious long enough for sticking

to be carried out and for brain death resulting from the lack of blood supply.

• Sticking or Bleeding-The objective of bleeding to kill the animal with minimal damage

to the carcass and to remove the blood as much as possible quickly.

• Cleaning of the carcass- Cleaning of the carcasses vary between species of animals.

There are three distinct method of cleaning carcasses. These are: flaying. Scalding and

singeing.

• Evisceration-Starts from the time cuts to open the carcass are made and end when the

slaughter by-products (visceral organs) are remove from the body cavity.

• Splitting and washing–Splitting is cutting the carcass into two equal parts and

accomplished by sawing through the backbone.

• Post mortem inspection-Post mortem inspection is the process of determining whether

the carcass as well the slaughter by-products is fit for human consumption or not.

• Chilling-The chilling room where carcasses are place after slaughter should have a

temperature of 0-4 C (32-40 F).Beef, cara beef and horse carcasses, should be chilled for

48 hours while pork, chevron, mutton and other small carcasses should be chilled for 24

hours. Chilling is necessary to firm up the carcasses prior to fabrication, allow rigor

mortis t pass and inhibit growth of microorganisms.

FABRICATION OF CARCASSES

Fabrication- is cutting into standard wholesale and retail cuts. Proper fabrication lower cutting

losses make buyers conscious of what they are buying and give confidences to both producers

and consumers.

Primal cut

Whole shoulder- this derived a side of between the 4th and 5th ribs at the right angle to the

thoracic vertebrae. The head, jowl, fore shank and foot or front feet are also removed.

Boston shoulder-It is prepared from the whole shoulder by cutting straight through the shoulder

joint parallel to the dorsal border of the shoulder, thus separating the picnic shoulder.

Picnic shoulder- It is prepared from the whole shoulder by cutting straight through the shoulder

joint parallel to the dorsal border of the shoulder, thus separating the Boston shoulder.

Middle- This derived from the side of the pork carcass by removal of the whole shoulder and the

hind leg which is cut between 6th and 7th lumbar vertebrae. The diaphragm, tenderloin and leaf fat

are also removed.

Loin- It is prepared from the middle by making a cut 2-3 inches from the body of thoracic

vertebrae, thus separating the belly.

Belly-It is prepared from the middle by the removal of the loin by making a cut 2-3 inches from

the parallel to the bodies of the thoracic and lumbar vertebrae.

Tenderloin- is a long round muscle which tapered cranially.

Hind leg- this is derived from the side after of the pork carcass after its attachment to the middle,

between 6th and 7th lumbar vertebrae, is cut and the hind shank and foot is detached.

MINOR CUTS

Head-It is cut from the carcass of pork by cutting across the neck just behind the cars cutting

through the atlanto-occipital joint.

Fore shank and foot-It is prepared from the shoulder by cutting it just above the elbow joint.

Hind shank and foot-It is prepared from the hind leg by cutting it through the stifle joint (knee

joint).

SLAUGHTERING OPERATION

National Certificate II TESDA

Date of assessment July 25 2014

D”rasing sun Philippines Inc.

Instructor; Romel Rapusas

************-************@*****.***

Cell phone nr +63-092********

CORE UNIT COMPETENCY:

• Stun animal

• Stick and bleed animal

• Shackle animal

• Ring and tie bung

• Eviscerate animal

• Present offal for inspection

• Split carcass

• Grade level and stamp carcass

• Wash, Trim and weight carcass

• Remove sex organ

• Locate and tie esophagus

• Remove tail

• Remove head

• Perform brisket cuts

• Remove head partially

• Cut hocks

• Quarter carcass

• Flay cattle completely

• Gambrel pig

• Singe, scrape body and cut chest bone

• Operate scalding/Dehairing equipment

• Remove Hooves

SHIELDED METAL ARC WELDING

NATIONAL CERTIFICATE I TESDA

Public Employment Service Office Gabaldon, barangay Timugan, Los baños Laguna

January 24 to June 16 2014

Instructor-Mr. Sherwin Matundan

Cell phone nr.+63-091********

BASIC COMPETENCIES:

• Participate in workplace communication

• Work in a team environment

• Practice career professionalism

• Practice occupational health and safety procedure

COMMON COMPETENCIES:

• Apply safety practices

• Interpret drawing and sketches

• Performed industry calculations

• Contribute to quality system

• Use hand tools

• Prepare weld materials

• Setup welding materials

CORE COMPETENCIES:

• Weld carbon steel plates using SMAW

SHIELDED METAL ARC WELDING

NATIONAL CERTIFICATE IITESDA

Public Employment Service Office Gabaldon, barangay Timugan, Los baños Laguna

May 20 to June 26 2014

Instructor-Mr. Gerald Agojo

Cell phone nr.+63-097********

• Participate in workplace communication

• Work in a team environment

• Practice career professionalism

• Practice occupational health and safety procedure

COMMON COMPETENCIES:

• Apply safety practices

• Interpret drawing and sketches

• Performed industry calculations

• Contribute to quality system

• Use hand tools

• Prepare weld materials

• Setup welding materials

CORE COMPETENCIES

Weld carbon steel plate’s using SMAW

• Weld carbon steel pipes using SMAW.

ELECTRICAL INSTALLATION AND MAINTENACE

NATIONAL CERTIFICATE II TESDA

Public Employment Service Office Gabaldon, barangay Timugan, Los baños Laguna

April 20, 2014

CORE COMPETENCIES:

• Prepare electrical power and hydraulic tools

• Perform roughing in activities for communications and distribution systems

• Install wiring devices for floor and ground fault current interrupting outlets

• Install electrical protection system for lightning and grounding

• Install electrical lightning outlets and lightning fixtures.

MOTORCYCLE /SMALL ENGINE SERVICING

NATIONAL CERTIFICATE IITESDA

Public Employment Service Office Gabaldon, barangay Timugan, Los Baños, Laguna

CORE COMPETENCIES:

• Perform periodic maintenance

• Service fuel system

• Service lubricant system

• Service ignition system

• Service exhaust system

• Service suspension system

• Service brake system

• Service wheels and system

• Service clutch system

• Service electrical system

• Service final drive

• Service cooling system

• Overhaul motorcycle/small engine

DRIVING MECHANICS

June 16 1996 to October 27 1996

Certificate of completion

Philippine School of Technology

Davao city

SKILLS:

• Basic Computer

• Driver

• Butcher

• Electrician

• Motor cycle mechanic

Educational Attainment:

• High School graduate

• Graduated a vocational courses in Technical education skill and development

authority (TESDA)

Personal Data:

Date of Birth: 18 May 1975

Place of Birth: Lalakay, Los Baños, Laguna

Civil Status: Married

Height: 5’8”

Weight: 75 klg.

Citizenship: Filipino

Sex: Male

Religion: Roman Catholic

Dialect Spoken: English, Tagalog, Cebuano.

Character References:

Guadencio Macatangay

Barangay Councilor

Lalakay, Los Baños, Laguna

Leticia Concepcion

Barangay Captain

Lalakay, Los Baños, Laguna

I hereby certify that above information is true and correct to the best of my knowledge and belief.

Martin Reyes Punla

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