Ivan Perea

Meat Cutter

Albertsons Market

08.2000 - Current

Cut meats to customer specifications and answered questions about specialty products.
Followed all food safety regulations to maintain a safe work environment for both employees and customers.
Maintained a clean and organized workspace for maximum productivity and safety.
Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Adhere to safety and cleanliness standards and maintained equipment.
Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
Assisted customers with selecting the best cuts of meat for their desired recipes, resulting in satisfied clients.
Exhibited excellent communication skills when addressing customer inquiries or concerns promptly, resulting in repeat business.
Educated customers on different cuts of meat and cooking techniques, enhancing their overall experience.
Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
Performed meat inspections and checked temperature environment to maximize food safety.
Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.
Increased customer satisfaction by providing exceptional service during peak hours in a fast-paced environment.
Reduced waste by accurately portioning meat products according to customer specifications.
Conducted inventory management tasks such as ordering supplies, rotating stock, reducing spoilage rates, and minimizing overstock issues.
Used Software to document quantity of meat received and sold to keep proper records of meat sales.
Complied with food safety, hygiene and sanitation regulations for safe food preparation.
Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Identified cuts of meat, grading and pricing accordingly.
Stocked, rotated and priced merchandise to meet store standards.
Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
Wrapped meat produce to maintain quality, freshness and condition.
Labeled meat items clearly and accurately with allergen information and expiration dates.
Replenished butcher counter displays to maintain fresh, appealing produce.
Packaged and labeled meat items in preparation for sale to customers.
Trimmed fat to remove undesirable parts from cuts of meat.
Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
Managed waste and disposal to comply with environmental regulations and minimize waste.
Trained new employees on proper meat-cutting techniques and safety measures.
Set up displays and stocked shelves with fresh meats, rotating stock for quality.
Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
Monitored and controlled inventory to manage stock levels and prevent waste.
Received and inspected meat deliveries to verify quality and safety of products.
Promoted new meat options to offer customers unique and appealing choices.