Darien Davis

Work History

Head Meat Cutter

Publix

09.2007 - Current

Ensured compliance with local health regulations by maintaining a clean workspace and following all sanitation requirements.
Implemented cross-training initiatives for staff members, enabling greater flexibility in scheduling and improved overall efficiency within the department.
Increased customer satisfaction by providing excellent service and expert knowledge on meat products.
Enhanced workplace safety by implementing strict adherence to guidelines and promptly addressing any hazards or concerns.
Kept up-to-date on industry trends as well as local market preferences to better serve customers'' needs while maximizing revenue opportunities.
Maintained high quality standards for all meat products by consistently following proper cutting techniques and sanitation procedures.
Provided exceptional customer service, offering recommendations for recipes, cooking methods, and complimentary items.
Organized and conducted regular maintenance on all equipment to ensure proper functionality, extending the life of valuable tools.
Managed daily operations within the meat department including scheduling staff shifts, overseeing workflow processes, and resolving issues as they arose.
Developed strong relationships with vendors to secure favorable pricing on quality products while managing costs effectively.
Boosted employee morale through recognition of hard work, encouraging teamwork, and promoting a positive atmosphere within the meat department.
Demonstrated commitment to excellence by consistently meeting or exceeding productivity goals while maintaining strict attention to detail throughout the entire cutting process.
Streamlined meat department operations and improved efficiency through effective inventory management and product rotation.
Optimized department layout for enhanced visual appeal that led to an increase in foot traffic from customers.
Assisted in developing promotional strategies for seasonal offerings or special discounts to attract customers and increase sales volume.
Collaborated with store management to develop appealing displays, resulting in increased sales of premium cuts and specialty items.
Contributed to the store''s overall profitability by minimizing waste, properly utilizing trimmings, and maintaining accurate pricing information.
Led a team of meat cutters, fostering a positive work environment with clear communication and ongoing professional development.
Trained new staff members in proper cutting techniques, equipment usage, safety protocols, and company policies.
Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
Wrapped meat produce to maintain quality, freshness and condition.
Stocked, rotated and priced merchandise to meet store standards.
Adhere to safety and cleanliness standards and maintained equipment.
Complied with food safety, hygiene and sanitation regulations for safe food preparation.
Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
Labeled meat items clearly and accurately with allergen information and expiration dates.
Used boning knife, skewers and twine to shape, lace, and tie roasts.
Identified cuts of meat, grading and pricing accordingly.
Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
Performed meat inspections and checked temperature environment to maximize food safety.
Replenished butcher counter displays to maintain fresh, appealing produce.
Resolved delivery discrepancies to maintain accurate stock and finances.
Assessed kitchen inventories and reordered low-stock items to maintain output.
Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
Trained new employees on proper meat-cutting techniques and safety measures.
Placed orders for supplies and raw materials to keep necessary items available.
Set up displays and stocked shelves with fresh meats, rotating stock for quality.
De-boned and ground meat to prepare cuts and portions for sale.
Packaged and labeled meat items in preparation for sale to customers.
Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
Managed waste and disposal to comply with environmental regulations and minimize waste.
Calculated weight and quantity of meat to determine appropriate pricing for customers.
Trimmed fat to remove undesirable parts from cuts of meat.
Cut meats to customer specifications and answered questions about specialty products.
Adjusted machine settings to accommodate different cuts of meat.
Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
Received and inspected meat deliveries to verify quality and safety of products.
Monitored and controlled inventory to manage stock levels and prevent waste.
Prepared and cooked meat products to provide customers with samples and test product quality.
Promoted new meat options to offer customers unique and appealing choices.

Head Line Cook

Burger King

01.2000 - 08.2005

Prepared food items such as meats, poultry, and fish for frying purposes.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Trained junior cooks in advanced culinary techniques, elevating overall team skill level.
Mentored new staff members on restaurant policies and procedures to facilitate their smooth integration into the team.
Handled multiple orders simultaneously while coordinating with other stations to maintain seamless workflow.
Received recognition for exceptional customer service, consistently earning positive feedback from patrons.
Ensured timely food preparation and delivery during peak service hours for optimal guest experience.
Contributed to successful catering events by preparing large quantities of high-quality dishes under tight deadlines.

Summary

Overview

Work History

Head Meat Cutter

Head Line Cook

Education

High School Diploma -

Skills

Work Availability

Work Preference

Work Type

Work Location

Important To Me

Timeline

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