Darrell Robinson

• Checked the meat, Made sure everything was all right.

Organize finished products onto pallets for storage or shipping purposes.

• Operate machinery such as saws, grinders, slicers, and tenderizers to prepare beef for further processing or packaging.
• Monitor temperature levels during refrigerated storage periods to ensure food safety regulations are met.
• Separate meat into different grades according to quality, size, and weight specifications.
• Maintained a clean and sanitary work environment in compliance with health regulations.
• Maintain cleanliness standards in the work area throughout the shift.
• Train new employees in proper techniques of trimming and cutting beef.
• Adhere to all company policies related to food safety and sanitation procedures.
• Clean and trim fat, gristle, or other inedible parts from cuts of beef.
• Label packages with product descriptions, weights, prices, expiration dates.
• Check inventory levels regularly to determine order needs.
• Follow safety guidelines when operating cutting equipment and handling sharp objects.
• Cut large pieces of meat into smaller portions for further processing or packaging.
• Weigh cuts of beef and record results on production paperwork.
• Monitor production line operations while ensuring quality control standards are met.
• Perform basic maintenance tasks on tools and machines as needed.
• Assist other staff members in completing their duties as required.
• Remove bones from cuts of beef with knives and other tools.
• Complete paperwork accurately with attention to detail.
• Performed skilled work with hand tools.
• Rotate stock items by date so that older products are used first.
• Examined products and trimmed off excess materials to meet specifications.
• Checked machinery and performed routine maintenance to prevent malfunction.
• Operated different machines to mold parts, cut materials and grind surfaces.
• Reviewed design plans and instructions and completed work according to specifications.
• Removed and properly disposed of debris to maintain worksite safety.
• Wrapped and displayed items in cases following size and appearance standards.
• Cut, wrapped, weighed and labeled orders for customers.
• Prepared ground meat using grinder.
• Educated customers on meat choices and preparation methods to increase sales.
• Processed fresh meat items in walk-in cooler.
• Monitored employee use of machinery mincers, slicers and sausage fillers.
• Properly stored meat to decrease waste and increase product freshness span.
• Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.
• Filled daily specialized requests and completed wholesale orders.
• Kept detailed records of meat cuts for accurate inventories.
• Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
• Prepare reports regarding daily production activities for supervisors' review.
• Inspect trimmings for any signs of spoilage or contamination before discarding them.
• Ensure that all necessary supplies are available at workstations during shifts.