Jesse Weyand

• 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.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
• Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.

• Strengthened relationships with clients through regular communication during the tender process, fostering trust and confidence in our services.
• Maintained a high level of compliance in all submissions by adhering to strict guidelines and regulations.
• Coordinating with back and front of house staff to provide an enjoyable experience for all guests
• Filling all stock as necessary for function operations during business hours such as -perishable foods, paper and dry good essentials, all retailed stock items
• Food preparation, production, overseeing the functionality of the shift service in both the kitchen and behind bar

• 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.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
• Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.

-worked with food preparation as a cook

-responsible for food production and quality as well as rotation for perishable and shelf stable items

-sanitation is a necessity in food preparation, a cleaning and maintaining the work space is something I am very devoted to

-rotation of frozen to fresh fish, meats, and prepared produce including date coding were standard practice

-working and coordinating with staff to maintain a proper service