Matthew Hamblin

Head Butcher

Reed Brook Meats

Waverly, NY

09.2017 - Current

Managed a team of butchers to ensure efficient and timely customer service.
Trained new butchers in proper cutting techniques and safety protocols.
Organized the ordering, stocking, and inventory of meat products.
Ensured all meats were stored at correct temperatures to maintain freshness and quality.
Inspected delivered meats for any signs of spoilage or contamination.
Performed maintenance on butchering equipment to keep it in safe working condition.
Kept records of daily sales and inventory levels for accounting purposes.
Conducted weekly meetings with staff to discuss performance goals and objectives.
Provided customer guidance regarding different cuts of meat, cooking methods, and storage advice.
Prepared custom orders according to customer specifications.
De-boned, trimmed, cut, ground, sliced, wrapped, weighed, priced, labeled and merchandised meat products.
Maintained cleanliness standards throughout the work area by following health regulations.
Adhered to company policies when handling cash transactions with customers.
Assisted customers in selecting appropriate cuts of meat based on their needs.
Calculated cost estimates for custom orders prior to production.
Reviewed invoices from vendors prior to payment processing.
Cut meat efficiently by breaking product down into sub-primal and retail cuts.
Disposed of expired meats in accordance with food safety regulations.
Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
Complied with federal, state and local sanitation regulations and department procedures.
Processed sides of beef, whole pigs, chickens and other animals to separate into individual cuts.
Followed emergency procedures in event of workplace accidents.
Supplied and trained personnel on matters of cleanliness, client interactions and various types of meat cuts.
Trained employees on safety and protective clothing guidelines to minimize injuries.
Enforced approved safety codes and cultivated orderly and systematic environment.
Maintained proper food temperatures for various products.
Expertly deboned and trimmed meats with precision to minimize waste.
Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.
Packaged, weighed, and labeled meat products accurately for retail sale.
Utilized knowledge of animal anatomy to efficiently break down carcasses into retail cuts.
Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
Performed regular cleaning and maintenance of butchering equipment to ensure operational efficiency.
Managed inventory, ensuring freshness and quality of meat products.
Monitored storage conditions, including temperature controls, to prevent spoilage.
Engaged with customers to understand their needs, providing recommendations for meat selection and preparation.
Provided exceptional customer service, resolving issues and ensuring satisfaction with meat purchases.
Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
Prepared specialty meat products, such as sausages, ham, and cured meats.
Ensured compliance with all local, state, and federal regulations regarding meat processing and sales.
Updated inventory records and managed stock rotation to ensure product freshness.
Trained new staff in butchering techniques, safety protocols, and customer service.
Cleaned meat preparation counters and butcher knives to avoid cross contamination.
Cut, trimmed and grinded meats to prepare for cooking form.
Answered customer questions about specific products and cut meats to specifications.
Sharpened knives on daily basis for optimal use and longevity.
Cut, wrapped, weighed and labeled orders for customers.
Inspected and stored meat upon delivery by verifying compliance with company quality standards.
Properly stored meat to decrease waste and increase product freshness span.
Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
Offered meaningful advice to customers regarding meat preservation and cooking methods.
Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.
Educated customers on meat choices and preparation methods to increase sales.
Monitored employee use of machinery mincers, slicers and sausage fillers.

Summary

Overview

Work History

Head Butcher

Education

GED -

Skills

Timeline

Head Butcher

GED -

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