Assistant Food

RAVIMER BUENAOBRA CATLE

No. Blk.**, Lot * Phase 1 Green Estate Malagasang 1-G Imus Cavite

Contact No. 091*-***-**** / 096*-***-****

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

Personal Summary

A competent and reliable Assistant Butcher who has a well-experienced knife skills and a proven

record of successful Cruise Line, Retail and commercial butchering. Able to work in a physical

environment where has to lift heavy loads and spend for long hours in order to fulfil the tasks for the

day and for the next days. An expert in meat preparation, de-boning, cutting carcasses, stock ordering,

and take part on team meetings.

Related Work Experience:

Assistant Butcher

CF SHARP CREW MANAGEMENT, INC. — (THE APOLLO GROUP)

Dec. 22, 2019 — August 20, 2020

Casa Rocha 290-292 Gen.Luna Street, Intramuros Manila

Tel No. 632-***-**** to 60

Cell No. 092*-***-****

Commis Butcher

MAGSAYSAY AGENCY - (COSTA PACIFICA)

January 14, 2019- August 20, 2019

520 T.M Kalaw St., Ermita Manila Philippines

Tel No. 526-8888 / 526-9619

Cell No. 091*-***-****

As an Assistant Butcher, am responsible for the daily mise en place and duties assigned to

meet the set standard and qualities whereby my role will include key responsibilities such as:

Duties & Responsibilities:

* Responsible for daily food preparation and duties assigned to meet the set standard &

qualities for each passenger.

* Follow colour codes standard of cutting board, knives, labelling system and hygiene

procedures.

* Maintain central stock of meat and fish according to FIFO system.

Cutting, de-boning, grinding and trimming meat and fish to keep wastage to minimum.

* Effectively operates the department with or without Head Butcher.

Carrying out temperature checks on meat and recording the readings accordingly.

* Keeping working area hygienic condition at all the time to the rules set by the Cruise and

comply with HACCP standards.

* Control food stock and food cost in section.

x

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Key Skills and Competencies:

# Reducing meat wastage possible by cutting skilfully and carefully.

@ Able to work in cold, refrigerated rooms where the meat has to be stored.

# Being knowledgeable of all meat related health and standards.

@ Having high standards of personal hygiene, ethics, and professionalism.

# Always dressed to impress and know how to wear safety clothes like hairnet.

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