Butcher
Lansdale Meats and Deli
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- 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.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
