Doug Reed

Country Butcher Shop

Downey, California

03.1990 - 06.2015

At age 20 started my apprenticeship under Robert Reed at the Country Butcher Shop in Downey California.
2 years later was promoted to meat manager and head butcher. Where I cut, filled and plattered both pork and beef for our 30' display case.
Created weekly schedules for staff members according to their availability.
Ensured all meat products were properly labeled, stored, and rotated to maintain quality control.
Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
Inspected and stored meat upon delivery by verifying compliance with company quality standards.
Utilized knowledge of animal anatomy to efficiently break down carcasses into retail cuts.
Used skewers and twine to shape, lace and tie roasts.
Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
Conducted quality inspections of meat deliveries to ensure compliance with health regulations.
Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.

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