Roger Leal
Abilene,TX
Summary
Skilled butcher with comprehensive experience in meat cutting and preparation across various settings, including retail and wholesale environments. Possess strong knowledge of safety standards, sanitation practices, and inventory management. Demonstrated ability to efficiently break down carcasses, cut to specification, and enhance customer satisfaction through quality service. Contributed to reducing waste and optimizing operational workflows in previous roles.
Overview
35
35
years of professional experience
Work History
Meat Cutter
Dyess AFB
Dyess AFB Abilene , TX
11.2014 - Current
- Assisted in the development of promotional displays and marketing materials for meat products.
- Weighed meats for sale at the service counter or pre-packaged for sale in the retail market.
- Engaged with customers to understand their needs, providing recommendations for meat selection and preparation.
- Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
- Weighed, labeled and priced variety of cuts of meat for on-demand selections.
- Rotated stock on shelves so that older items were used first while maintaining freshness of product.
- Maintained fully stocked retail shelves while rotating perishable products to prevent expiration and waste.
- Cut, trimmed and grinded meats to prepare for cooking form.
- Prepared special orders from customers that required specific cuts or trimming techniques.
- Performed basic maintenance tasks on meat cutting equipment such as cleaning blades.
- Educated customers on meat choices and preparation methods to increase sales.
- Performed regular cleaning and maintenance of butchering equipment to ensure operational efficiency.
- Sliced cooked hams, corned beef, bacon and sausage products by hand or with electric slicers.
- Received and inspected incoming shipments of fresh and frozen meats to ensure product quality.
- Followed all safety procedures when handling sharp knives and other cutting tools.
- Enforced approved safety codes and cultivated orderly and systematic environment.
- Maintained records related to production output such as weights of cuts made per order and day.
Meat Cutter
Sam's Club
Abilene, TEXAS
07.1998 - 07.2014
- Assisted in the development of promotional displays and marketing materials for meat products.
- Weighed meats for sale at the service counter or pre-packaged for sale in the retail market.
- Engaged with customers to understand their needs, providing recommendations for meat selection and preparation.
- Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
- Weighed, labeled and priced variety of cuts of meat for on-demand selections.
- Rotated stock on shelves so that older items were used first while maintaining freshness of product.
- Maintained fully stocked retail shelves while rotating perishable products to prevent expiration and waste.
- Cut, trimmed and grinded meats to prepare for cooking form.
- Prepared special orders from customers that required specific cuts or trimming techniques.
- Performed basic maintenance tasks on meat cutting equipment such as cleaning blades.
- Educated customers on meat choices and preparation methods to increase sales.
- Monitored employee use of machinery mincers, slicers and sausage fillers.
- Performed regular cleaning and maintenance of butchering equipment to ensure operational efficiency.
- Sliced cooked hams, corned beef, bacon and sausage products by hand or with electric slicers.
- Received and inspected incoming shipments of fresh and frozen meats to ensure product quality.
- Followed all safety procedures when handling sharp knives and other cutting tools.
- Enforced approved safety codes and cultivated orderly and systematic environment.
- Maintained records related to production output such as weights of cuts made per order and day.
- Properly stored meat to decrease waste and increase product freshness span.
- Followed emergency procedures in event of workplace accidents.
- Adhered to food safety regulations regarding storage temperatures and sanitation protocols.
- Offered meaningful advice to customers regarding meat preservation and cooking methods.
- Cleaned work areas including counters, floors, walls and equipment using safe sanitizing solutions.
- Ensured compliance with all local, state, and federal regulations regarding meat processing and sales.
- Monitored storage conditions, including temperature controls, to prevent spoilage.
- Utilized knowledge of animal anatomy to efficiently break down carcasses into retail cuts.
- Updated inventory records and managed stock rotation to ensure product freshness.
- Used skewers and twine to shape, lace and tie roasts.
- Sharpened knives on daily basis for optimal use and longevity.
- Prepared specialty meat products, such as sausages, ham, and cured meats.
- Filled daily specialized requests and completed wholesale orders.
- Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.
- Executed daily production schedule and preparation requirements obtained from chef.
- Implemented suggestive selling techniques for less desirable cuts to maximize profits and clear inventory.
- Answered customer questions about specific products and cut meats to specifications.
- Managed inventory, ensuring freshness and quality of meat products.
- Cut, trimmed, boned and ground beef, pork, veal, lamb and poultry for sale in the retail market.
- Assisted customers with selecting cuts of meat based on their individual needs.
- Trained new staff in butchering techniques, safety protocols, and customer service.
- Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
- Processed sides of beef, whole pigs, chickens and other animals to separate into individual cuts.
- Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
- Trained employees on safety and protective clothing guidelines to minimize injuries.
- Operated a variety of meat cutting machines such as saws, slicers, grinders and tenderizers.
- Coordinated with suppliers to order stock based on demand and seasonal trends.
- Engaged in suggestive selling and other sales techniques via in-store intercom and one-on-one customer contact.
- Assisted other departments within the store when needed during peak business times.
- Arranged cut meat and products in display case for customer viewing and selection.
- Expertly deboned and trimmed meats with precision to minimize waste.
- Processed beef, pork and bison for freezer storage.
- Cut, wrapped, weighed and labeled orders for customers.
- Supplied and trained personnel on matters of cleanliness, client interactions and various types of meat cuts.
- Operated wrapping machines to package meats for sale in the store or for customers' orders.
- Used sizing guidelines to cut meat products and arrange pieces in trays.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Conducted quality inspections of meat deliveries to ensure compliance with health regulations.
- Packaged, weighed, and labeled meat products accurately for retail sale.
- Prepared poultry for sale and consumption by cleaning, cutting and discarding inedible parts.
- Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
- Disposed of expired meats in accordance with food safety regulations.
- Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.
- Stocked display cases with freshly cut meats according to merchandising standards.
- Ordered supplies necessary to maintain inventory levels in accordance with department needs.
- Accepted and examined quality and correctness of daily meat deliveries.
- Rotated products to decrease chance of meat spoiling and reduce waste and loss of profits.
- Checked expiration dates on packages of meat prior to stocking them on shelves or counters.
- Provided assistance in training new employees in proper use of meat cutting tools.
- Complied with federal, state and local sanitation regulations and department procedures.
- Collaborated with kitchen staff to prepare and execute special orders or catering requests.
- Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
- Cleaned meat preparation counters and butcher knives to avoid cross contamination.
- Provided exceptional customer service, resolving issues and ensuring satisfaction with meat purchases.
- Implemented cost-control measures to minimize waste and optimize profitability.
- Maintained proper food temperatures for various products.
Meat Cutter
Lawrence Brothers
Abilene, Texas
05.1990 - 06.1998
- Assisted in the development of promotional displays and marketing materials for meat products.
- Weighed meats for sale at the service counter or pre-packaged for sale in the retail market.
- Engaged with customers to understand their needs, providing recommendations for meat selection and preparation.
- Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
- Weighed, labeled and priced variety of cuts of meat for on-demand selections.
- Rotated stock on shelves so that older items were used first while maintaining freshness of product.
- Maintained fully stocked retail shelves while rotating perishable products to prevent expiration and waste.
- Cut, trimmed and grinded meats to prepare for cooking form.
- Prepared special orders from customers that required specific cuts or trimming techniques.
- Performed basic maintenance tasks on meat cutting equipment such as cleaning blades.
- Monitored employee use of machinery mincers, slicers and sausage fillers.
- Performed regular cleaning and maintenance of butchering equipment to ensure operational efficiency.
- Sliced cooked hams, corned beef, bacon and sausage products by hand or with electric slicers.
- Received and inspected incoming shipments of fresh and frozen meats to ensure product quality.
- Followed all safety procedures when handling sharp knives and other cutting tools.
- Enforced approved safety codes and cultivated orderly and systematic environment.
- Maintained records related to production output such as weights of cuts made per order and day.
- Properly stored meat to decrease waste and increase product freshness span.
- Followed emergency procedures in event of workplace accidents.
- Adhered to food safety regulations regarding storage temperatures and sanitation protocols.
- Offered meaningful advice to customers regarding meat preservation and cooking methods.
- Cleaned work areas including counters, floors, walls and equipment using safe sanitizing solutions.
- Ensured compliance with all local, state, and federal regulations regarding meat processing and sales.
- Monitored storage conditions, including temperature controls, to prevent spoilage.
- Updated inventory records and managed stock rotation to ensure product freshness.
- Answered customer questions about specific products and cut meats to specifications.
- Managed inventory, ensuring freshness and quality of meat products.
- Cut, trimmed, boned and ground beef, pork, veal, lamb and poultry for sale in the retail market.
Education
GED -
Abilene High
Abilene, TX03-1986
Skills
- Meat cutting
- Equipment maintenance
- Inventory management
- Food safety
- Customer service
- Product merchandising
Languages
Spanish
Professional
Timeline
Meat Cutter
Dyess AFB
11.2014 - Current
Meat Cutter
Sam's Club
07.1998 - 07.2014
Meat Cutter
Lawrence Brothers
05.1990 - 06.1998
GED -
Abilene High
Similar Profiles
Andrea MercadoAndrea Mercado
Child & Youth Program Assistant at Dyess AFB Child Development CenterChild & Youth Program Assistant at Dyess AFB Child Development Center
ADEBAMBO KOKOADEBAMBO KOKO
Project Manager II at WSC – GoodFellow AFBProject Manager II at WSC – GoodFellow AFB
Antonio JaramilloAntonio Jaramillo
Operator at MG Dyess IncOperator at MG Dyess Inc