David Creel II
butcher
ATHENS,AL
Summary
Detail-oriented professional with expertise in butchering and food safety. Known for effective problem-solving skills and a collaborative approach to team operations. Prepared to leverage experience in enhancing product presentation and customer satisfaction.
I pride myself on making the customer happy and satisfied. i don't mind lifting and moving heavy product and am willing to help in all areas that i can
Overview
13
13
years of professional experience
Work History
Butcher
Southeast Foods
02.2014 - 09.2026
- Trained staff on safe meat handling and cutting techniques, ensuring compliance with health regulations.
- Managed inventory levels, reducing waste through efficient stock rotation practices.
- Oversaw quality control processes, maintaining high standards for freshness and product presentation.
- Implemented new cutting methods, improving yield efficiency while minimizing product loss.
- Developed training programs for junior butchers, enhancing team skills and performance consistency.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Wrapped meat produce to maintain quality, freshness and condition.
- Adhere to safety and cleanliness standards and maintained equipment.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Identified cuts of meat, grading and pricing accordingly.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, and fish.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
- Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
- Increased sales by offering personalized customer service, recommending suitable cuts of meat and sharing recipe ideas.
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Streamlined order processing for wholesale clients, ensuring accurate fulfillment and timely delivery.
- Streamlined ordering process for customers, making it easier to place custom orders and thus boosting sales.
- Increased repeat customer visits with exceptional customer service and in-depth knowledge of various meat products.
- Mastered variety of butchering techniques for beef, pork, and poultry offering wide range of products.
- Enhanced shop's reputation for quality by meticulously trimming and preparing cuts of meat according to customer specifications.
- Ensured accurate pricing and labeling of products, maintaining trust and transparency with customers.
- Created enticing meat displays to attract customers and stimulate interest in lesser-known cuts.
- Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
- Assisted in menu planning for local restaurants by recommending specific cuts and bulk orders.
- Adapted product offerings based on seasonal availability and customer demand, keeping selection interesting and relevant.
- Provided personalized service by remembering regular customers' preferences and making recommendations based on their tastes.
- Educated customers on different cuts of meat and recommended cooking methods, enhancing their shopping experience.
- Reduced preparation times by introducing efficient cutting techniques, allowing for faster turnaround of orders.
- Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
- Maintained high standards of cleanliness and organization in butchery area, ensuring hygienic environment for food preparation.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Cut meats to customer specifications and answered questions about specialty products.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Packaged and labeled meat items in preparation for sale to customers.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- 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.
- Promoted new meat options to offer customers unique and appealing choices.
- Monitored and controlled inventory to manage stock levels and prevent waste.
Education
No Degree -
Riverside
Greenville, MSSkills
- Customer service
- Knife handling expertise
- Meat weighing and labeling
- Meat cutting
- Safety practices
- Hand-eye coordination
- Meat preparation
- Safe food handling
- Meat cutting precision
- Customer service abilities
- Product presentation
- Concentration
- Sanitation procedures
- Grinding and mincing
- Sanitation practices
- Machinery maintenance
- Food presentation
- Adaptability to change
- Dexterity
- Food safety
- Meat grading
- Meat packaging
- Hospitality and accommodation
- Portion sizing
- Food safety oversight
- Multitasking and prioritization
- Following regulations
- Weighing, measuring & estimating
- Teamwork and collaboration
- Problem-solving
- Product packaging
Timeline
Butcher
Southeast Foods
02.2014 - 09.2026
No Degree -
Riverside