Cathal Higgins
Coleraine,Northern Ireland
Summary
Knowledgeable Butcher experienced in working with different types of meat and cuts. Reliable in serving customers quality products and assisting with meat-related needs. Cares about food safety and customer satisfaction.
Hardworking food preparation worker skilled in processing meat and related products. Supports sales with attention to freshness, quality and accurate pricing. Reliable and motivated with record of dependable performance.
Overview
10
10
years of professional experience
Work history
Butcher
Mckays Family Butchers
Ballycastle , Antrim
2024.05 - 2025.08
- Delivered exceptional customer service through expert knowledge on different cuts and their cooking methods.
- Displayed meats attractively to draw in potential buyers.
- Provided excellent service for repeat business from satisfied customers.
- Ensured freshness of products, enhancing the buying experience.
- Managed work station cleanliness, adhering strictly to health regulations.
Retail Butcher
Mcatamneys Traditional Butchers
Garvagh, Derry
2021.10 - 2024.08
- Prepared a variety of meats ensuring high quality and freshness for customers.
- Assisted customers with meat selection providing knowledgeable recommendations and advice.
- Operated and maintained cutting tools and equipment to ensure optimal functionality.
- Developed attractive displays to promote products and enhance customer experience.
- Displayed excellent knife skills whilst handling diverse cutting tasks efficiently.
Production Hand
Annie’s Bakery
Boleran, Derry
2015.10 - 2021.09
- Operated machinery to produce baked goods in a timely manner.
- Monitored production processes to ensure adherence to quality standards.
- Assisted in training new staff on equipment usage and safety protocols.
- Conducted regular cleaning and maintenance of production equipment and workspace.
- Handled finished products for packaging and dispatch, streamlining the end-of-line process.
Education
GCSEs -
St Paul’s College
Kilrea Skills
- Butchery tool maintenance
- HACCP certification
- Beef butchering
- HACCP standards compliance
- Lamb butchering
- Food preservation techniques
- Knife handling expertise
- Trimming expertise
- Pork butchering
- Customer Service
- Health and Safety
- Verbal communication
- Butchery equipment usage
- Meat selection
- Sanitation protocols
- Meat aging process understanding
- Animal anatomy
- Excellent judgment
- Knife techniques
- Stock control
- Multitasking and prioritisation
Accomplishments
Level 1,2 and 3 Butchery
Level 1&2 Health & Hygiene