Meat Cutter, Meat Manager, Meat Wrapper
Niemann Foods
- 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.
- Continuously sharpened knives and maintained equipment for optimal cutting performance.
- 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.
- Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Increased efficiency with expert use of various cutting tools, including knives, saws, and cleavers.
- 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.
- Conducted inventory management tasks such as ordering supplies, rotating stock, reducing spoilage rates, and minimizing overstock issues.
- Prepared poultry by cleaning, cutting and discarding inedible parts.
- 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.
- Wrapped meat produce to maintain quality, freshness and condition.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Packaged and labeled meat items in preparation for sale to customers.
- Monitored market activity for competitive meat and produce pricing.
- Trimmed fat to remove undesirable parts from cuts of meat.
- De-boned and ground meat to prepare cuts and portions for sale.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
