Benjamin McIntosh

As an employee of Bisra Meats, tasks were as follows:

1. Filling and invoicing orders from various

restaurants, culinary institutions, households and establishments locally and nationwide

2. Kosher supervision

3. Butcher

4. Customer advertisement and relations

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Adhere to safety and cleanliness standards and maintained equipment.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Calculated weight and quantity of meat to determine appropriate pricing for customers.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
• Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Packaged and labeled meat items in preparation for sale to customers.
• Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
• Identified cuts of meat, grading and pricing accordingly.
• Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Contributed to a positive work environment by maintaining a professional demeanor at all times.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Provided personalized service by remembering regular customers' preferences and making recommendations based on their tastes.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
• Managed inventory control, optimizing stock levels to reduce waste and enhance freshness.
• De-boned and ground meat to prepare cuts and portions for sale.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.

• Supported classroom management by implementing lesson plans and assisting lead teacher in daily activities.
• Collaborated with students to enhance learning experiences through individualized instruction and support.
• Developed and maintained positive relationships with students, fostering a supportive educational environment.
• Assisted in evaluating student progress, providing feedback to improve academic performance and engagement.

• Monitored kosher compliance across production processes to ensure adherence to dietary laws.
• Conducted regular inspections of facilities and equipment for kosher certification readiness.