Customer Service Food Safety

Herbert Paul Junsay Lumanlan

Position : Butcher /De Bonner

Cell number : +639********* or +639*********

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

Skype ID : Herbert Paul Lumanlan

Facebook Name : Herbert Paul Lumanlan

OBJECTIVE :

As a Butcher, my main objective for applying abroad would likely be to gain exposure to advanced techniques, technologies, and practices in the meat industry, expand my skills and knowledge, and potentially pursue better career opportunities and financial rewards.

Summary of Qualification

1.Expertise in Meat Cutting, I have 5 years extensive experience and training in various meat cutting techniques, including primal and sub-primal cuts, portion control, and specialized cuts to meet customer demands.

2.Food safety and Hygiene, I adhere strictly to food safety and hygiene standards, ensuring that all meat products are handled, stored, and prepared in accordance with regulations to guarantee freshness and prevent contamination.

3.Product knowledge, I possess in-depth knowledge of different meat types, their qualities, origins, and best practices for storage and handling. This enables me to provide valuable guidance to customers and colleagues regarding product selection and preparation methods.

4.Customer service Skills, I understand the importance of excellent customer service in a retail environment. I am adept at assisting customers with their meat selection, providing recommendations, and accommodating special requests to ensure a positive shopping experience.

5.Teamwork and collaboration, I am a team player who works effectively alongside colleagues to achieve common goals. Whether it's assisting in inventory management, collaborating on promotions, or supporting fellow team members during busy periods, I prioritize teamwork and cooperation.

6.Adaptability and Flexibility, Working in a fast-paced environment requires adaptability and flexibility. I am capable of multitasking, handling sudden changes in demand, and adjusting my approach to meet evolving business needs.

7.Continuous improvement, I am committed to ongoing learning and improvement within my craft. Whether it's staying updated on industry trends, attending training sessions, or seeking feedback to refine my skills, I am dedicated to enhancing my expertise as a butcher.

Professional Experience

Date : December 05, 2017 till present

Position: Butcher / De boner

Company Name: Jacky Meat Shop

Location: Don Isidro Marfori Pag-asa, Bankerohan Brangay 5-A, Poblacion District, Davao City, Philippines

Department: Deboning and Meat Cutting

Company Facebook: Jacky MeatShop

Reason for leaving: To explore new opportunities and to broaden my horizons and also further develop my skills in the meat industry. While I have valued my time with my previous employer and appreciate the experience and knowledge gained there, I believe that venturing into a new environment will

allow me to continue growing both personally and professionally. Applying to a big company abroad presents an exciting opportunity for me to contribute my expertise in meat cutting, food safety, and customer service on a larger

scale. I am drawn to the prospect of working in a diverse and dynamic setting, where I can learn from different cultures, practices, and perspectives while bringing my own unique insights to the table. I am confident that my skills, dedication, and passion for butchery make me a valuable asset to any team, and I am enthusiastic about the prospect of joining a forward-thinking organization committed to quality, innovation, and growth.

Job Description:

As a butcher, my job description involves several tasks related to the preparation and sale of meat products.

1.Cutting, De Boning and trimming, I am responsible for cutting, de boning and trimming various cuts of meat according to customer specifications or standard industry practices. This involves using knives, saws, and other cutting tools to portion meat into steaks, chops, roasts, and other desired forms.

2.Quality Control, ensuring the quality and freshness of the meat is paramount. I inspect meat for freshness, proper color, texture, and marbling. I also check for any signs of spoilage or contamination and promptly remove any unsuitable pieces.

3.Packaging and Display, Once the meat is cut and trimmed, I package it appropriately for sale. This may involve wrapping it in and vacuum-sealing it, or placing it in display cases. I also ensure that the meat is attractively presented in the display case to entice customers.

4.Inventory Management, Keeping track of inventory is essential to ensure that the butcher shop has an adequate supply of meat products available for sale. I monitor stock levels, order supplies as needed, and rotate stock to prevent waste and ensure freshness

5.Customer Service, Providing excellent customer service is crucial in a retail environment. I assist customers with their meat selections, offer cooking tips and recommendations, and address any questions or concerns they may have.

6.Cleaning and Sanitation, Maintaining a clean and sanitary work environment is essential for food safety. I regularly clean and sanitize work surfaces, cutting tools, and equipment to prevent cross-contamination and ensure compliance with health and safety regulations.

7.Knowledge of Cuts and Cooking Methods, I have a thorough understanding of different cuts of meat and their characteristics. This knowledge allows me to advise customers on the best cuts for their needs and recommend suitable cooking methods to achieve optimal results.

Overall, my role as a butcher is multifaceted, requiring attention to detail, strong customer service skills, and a commitment to maintaining high standards of quality and safety in the handling of meat products.

Educational Background

Course: Bachelor of Science in Commerce Major in Management

College School name: University of Immaculate Conception

Location: Father Selga Street, Davao City

Inclusive Date: June 01, 1998 - October 04,2002

High School name: University of Mindanao

Location : Matina, Davao City

Inclusive Date: June 06, 1994 - March 23, 1998

Elementary School name: Philippine Women’s Collage of Davao

Location: Juna Subdivision Matina, Davao City

Inclusive Date : June 4, 1990 - March 23, 1994

Personal Data

Date of Birth: January 13, 1981

Place of Birth: Davao City

Citizenship: Filipino

Height: 5’7

Weight: 65kg

Martial Status : Married

Religion: Catholic

Language Spoken: English, Spanish

Passport Number: P5364091B

Expiry Date: July 26, 2030

IELTS Band Score: 5.5

Driver’s License number: LO3-05-000263

TIN number: 417342776

PEOS Certificate number :

Address : 09 Acacia Street, Monte Maria Village, Catalunan Grande,

Davao City, Philippines

In case of Emergency

Contact Name : Mrs. Mayra Flor Lumanlan

Relationship : Wife

Contact Number : +639*********

Character References

Name: Jacqueline B. Roque

Position: Owner of Jacky Meatshop

Company : Jacky Meatshop

Contact number : +639*********

Relationship : Manager

Name : Jerome Junsay

Position : Supervisor

Company : Jacky MeatShop

Contact number : +639*********

Relationship : Colleague / Friend

Work Photos

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