IAN SARRICA
National General Insurance
Groveland,FL
1
Certification
7
years of professional experience
Culinary and food-preparation professional with 6+ years of butchery and seafood experience in high-volume operations. Skilled in HACCP procedures, allergen protocols, temperature control, menu preparation, commercial kitchen operations, knife work, meat and seafood fabrication, sanitation, quality control, inventory, and waste reduction. Experienced training team members and maintaining consistent food-safety and guest-service standards in fast-paced environments.
Work History
Customer Service Representative
1 Year 6 Months- Resolve complex and escalated customer issues while remaining composed and professional in high-pressure situations.
- Collaborate across teams to deliver timely resolutions and a high standard of service.
Seafood Specialist / Butchery & Seafood
4 Months- Prepare, cut, portion, and handle meat and seafood products using professional knife skills and commercial food-preparation equipment.
- Follow HACCP procedures, allergen protocols, temperature control standards, sanitation requirements, and safe food-handling practices.
- Support menu preparation and product presentation while maintaining freshness, quality, consistency, and guest-ready standards.
- Train team members on seafood and meat handling, sanitation, safety procedures, and efficient preparation practices.
- Monitor inventory and product levels to support availability, rotation, quality control, and waste reduction in a high-volume operation.
Data Entry Clerk
5 Months- Maintained accurate records and verified information for completeness and consistency in a deadline-driven environment.
Meat & Seafood Associate / Butchery
4 Years 2 Months- Performed butchery and seafood preparation, including cutting, trimming, portioning, and grinding beef, pork, poultry, and seafood.
- Worked with commercial kitchen and food-preparation equipment while maintaining clean, organized, and safe work areas.
- Applied HACCP procedures, allergen protocols, temperature controls, hygiene, sanitation, and cross-contamination prevention standards.
- Supported menu and product preparation using knowledge of meat cuts, seafood species, handling requirements, and preparation methods.
- Served a high volume of guests while maintaining product quality, food-safety standards, teamwork, and professional service.
Education
Bachelor of Science - Art
Skills
HACCP Procedures
Commercial Kitchen Operations
Knife Skills
Quality Control
Allergen Protocols
Menu Preparation
Butchery & Meat Fabrication
Inventory & Waste Control
Temperature Control
Food Safety & Sanitation
Seafood Preparation
High-Volume Guest Service
Certification
Florida 6-20, CompTIA A+
EDUCATION & CERTIFICATIONS
Certifications: Florida 6-20 | CompTIA A+
Personal Information
Title: CULINARY | BUTCHERY | SEAFOOD PROFESSIONAL
Timeline
Seafood Specialist / Butchery & Seafood
Publix
02.2026 - 06.2026Read More
Data Entry Clerk
Waylanders
07.2025 - 12.2025Read More
Customer Service Representative
National General Insurance
04.2025 - CurrentRead More
Meat & Seafood Associate / Butchery
Busch's
01.2020 - 03.2024Read More
Full Sail University
Bachelor of Science from Art
Read More