LOUIGI BENCH NATAD
DERRY,LONDONDERRY
Summary
Accomplished professional with expertise in pork and beef butchering, deboning mastery, and meat cutting precision. Demonstrates proficiency in food preservation techniques and butchery equipment operation, ensuring quality assurance and adherence to sanitation protocols. Committed to ethical responsibility and maintaining workstation cleanliness while excelling in multitasking and prioritization. Career goals include advancing skills in special meat cuts and enhancing verbal communication within the industry.
Overview
4
4
years of professional experience
3
3
years of post-secondary education
4
4
years of professional experience
3
3
years of post-secondary education
Work history
Butcher
FOYLE FOOD GROUP
DERRY, LONDONDERRY
2024.01 - Current
- Met strict deadlines with efficient butchery techniques.
- Maintained high standards of food hygiene for a safe shopping environment.
- Demonstrated a high level of skill in deboning and trimming meats.
- Achieved quick turnaround times on orders by applying efficient cutting techniques.
- Sharpened and cleaned tools regularly to ensure optimal performance.
- Managed work station cleanliness, adhering strictly to health regulations.
- Deboned and cut meats at high rate of speed with maximum safety.
- Used hand tools and table-top equipment to debone, trim and portion meat to customer specifications.
- Worked flexibly to meet varied shift patterns and cover staff absences.
- Maintained excellent knife techniques to butcher and carve cuts appropriately.
- Completed skilled cuts to produce correct products and minimise waste.
- Sharpened and adjusted equipment to maintain cutting precision.
- Passed inspections by closely adhering to safety and cleanliness standards and company processes.
Meat cutter/DEBONER
MEAT JAS 4 U OPC
DAVAO CITY, PHILIPPINES
2021.12 - 2023.11
- Displayed excellent knife skills for efficient and safe operation within the butchery department.
- Adapted quickly to changing customer demands, providing a consistent level of service.
- Prioritised tasks during busy periods; ensured quick turnaround times without compromising quality.
- Maintained cleanliness and hygiene of the butchery area to meet health safety standards.
- Breaking down carcass (pork, beef, chicken) deboning, cutting, grinding and preparing meats according to customers specifications.
- Followed company guidelines on product labelling, ensuring accurate information for customers.
- Utilised equipment like band saws, knives, grinders for precise cuts of meat.
Education
Bachelor of Science in Marine Engineering - Engineering
DMMA COLLEGE OF SOUTHERN PHILIPPINES
DAVAO CITY 2013.06 - 2016.04
Skills
- Pork/beef butchering
- Deboning speed
- Food preservation techniques
- Butchery equipment operation
- Quality assurance awareness
- Sanitation protocols
- Deboning mastery
- Knife handling expertise
- Workstation cleanliness maintenance
- Meat cutting precision
- Trimming expertise
- Verbal communication
- Special meat cuts
- Multitasking and prioritization
- Cutting tools and machines
- Cutting and deboning
Language
ENGLISH
Beginner
Timeline
Butcher
FOYLE FOOD GROUP
2024.01 - Current
Meat cutter/DEBONER
MEAT JAS 4 U OPC
2021.12 - 2023.11
Bachelor of Science in Marine Engineering - Engineering
DMMA COLLEGE OF SOUTHERN PHILIPPINES
2013.06 - 2016.04
Timeline
Butcher
FOYLE FOOD GROUP
2024.01 - Current
Meat cutter/DEBONER
MEAT JAS 4 U OPC
2021.12 - 2023.11
Bachelor of Science in Marine Engineering - Engineering
DMMA COLLEGE OF SOUTHERN PHILIPPINES
2013.06 - 2016.04