Albert Cartiglia

Over 30 years management experience in big box stores including small meat and deli shops including scheduling multiple shifts of 35–60 employees. Strong emphasis on training and team-building. Knowledge of various inventory styles; experienced in stock monitoring & rotation with focus on merchandising to retain value and creative displays 30+ years as butcher; extensive training in multi-generational family meat business Thoroughly practiced in processing and cutting all types of meat including beef, pork, veal, venison, lamb and all poultry items; ability to breakdown beef & veal from quarters on the hook to sub primal cuts to specifications with minimal wastage; expert various types of sausage. Skilled technique for primal cuts, frenched, butterfly, cutlets; and, culinary-level crown roasts and prepared, ready-to-cook entrees including roll & stuff, medallions, scaloppini, etc. Thorough understanding of various meat types and processes including dry and wet-aged, Kobe-style, Wagyu, Certified Angus, Black Angus, Select, Choice, Prime and making of over 12 types of sausage. Expert knife skills in the areas of boning, trimming, slicing and skinning Hands-on experience with meat-processing skills & equipment: band saws, drag hooks, cleavers, sausage stuffer, tenderizer, electric chicken cutting machine, grinders, meat slicer, sharpening stones, & packaging Thorough understanding to mix, tenderize, prepare, saw, weigh tying and package meat products Comprehensive knowledge of monitoring quality control and sanitation including in-depth knowledge of maintaining appropriate temperatures of meats Experience in grocery ordering, inventory while creating eye catching displays including seasonal as well as daily specials Proficient in Word, Publisher and Quickbooks Former member of Local 464A (NJ) and 342 (NY)