Paul Mason
Levin,Manawatu
Summary
Been butcher for 33 years can do all break beef lamb pork chicken. Make small good. I'm a team player. Work well with people. Have trained a lot of people in the butchery .
Overview
31
31
years of professional experience
1
1
Certification
Work History
Butcher
fresh pork
LEVIN, nz
03.2024 - Current
- 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.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Identified cuts of meat, grading and pricing accordingly.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
- Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
- Increased sales by offering personalized customer service, recommending suitable cuts of meat and sharing recipe ideas.
- Promoted sustainability by sourcing meats from local farms whenever possible, supporting the community''s economy and environment.
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Implemented creative merchandising ideas to attract customers and promote special offers, resulting in increased sales.
- Provided excellent communication with suppliers to maintain optimal stock levels while minimizing food waste costs.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Exhibited exceptional knowledge of various cooking methods when advising customers on how best to prepare their chosen cuts.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Streamlined order processing for wholesale clients, ensuring accurate fulfillment and timely delivery.
- Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
Truck Driver
Tip Top Bakeries
lower hutt, nz
03.2024 - 06.2024
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Paid attention to detail while completing assignments.
- Organized and detail-oriented with a strong work ethic.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Strengthened communication skills through regular interactions with others.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Proved successful working within tight deadlines and a fast-paced environment.
- Developed and maintained courteous and effective working relationships.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Butcher
Countdown Lower Hutt
04.1993 - 06.2003
- 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.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Identified cuts of meat, grading and pricing accordingly.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
- Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
- Increased sales by offering personalized customer service, recommending suitable cuts of meat and sharing recipe ideas.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Implemented creative merchandising ideas to attract customers and promote special offers, resulting in increased sales.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Cut meats to customer specifications and answered questions about specialty products.
- Trimmed fat to remove undesirable parts from cuts of meat.
- De-boned and ground meat to prepare cuts and portions for sale.
- Packaged and labeled meat items in preparation for sale to customers.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
Butchey manger
packnsave
levin, nz
01.2023 - 02.2024
- 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.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Identified cuts of meat, grading and pricing accordingly.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Ensured quality control measures were consistently met throughout the butchering process.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
- Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
- Increased sales by offering personalized customer service, recommending suitable cuts of meat and sharing recipe ideas.
- Promoted sustainability by sourcing meats from local farms whenever possible, supporting the community''s economy and environment.
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Provided excellent communication with suppliers to maintain optimal stock levels while minimizing food waste costs.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Implemented creative merchandising ideas to attract customers and promote special offers, resulting in increased sales.
- Exhibited exceptional knowledge of various cooking methods when advising customers on how best to prepare their chosen cuts.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Streamlined order processing for wholesale clients, ensuring accurate fulfillment and timely delivery.
- Expanded business profit margins by implementing cost-effective pricing strategies based on market trends.
- Monitored market activity for competitive meat and produce pricing.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Researched and evaluated vendors to obtain cost-effective supplies.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Cut meats to customer specifications and answered questions about specialty products.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- De-boned and ground meat to prepare cuts and portions for sale.
- Packaged and labeled meat items in preparation for sale to customers.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- Received and inspected meat deliveries to verify quality and safety of products.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- Adjusted machine settings to accommodate different cuts of meat.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Placed orders for supplies and raw materials to keep necessary items available.
- Promoted new meat options to offer customers unique and appealing choices.
- Collaborated with suppliers to obtain high-quality products and meet customer needs.
- Prepared and cooked meat products to provide customers with samples and test product quality.
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and patrons.
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Maximized performance by monitoring daily activities and mentoring team members.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Onboarded new employees with training and new hire documentation.
- Controlled costs to keep business operating within budget and increase profits.
- Cross-trained existing employees to maximize team agility and performance.
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
- Developed and maintained relationships with customers and suppliers through account development.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Improved safety procedures to create safe working conditions for workers.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
Education
Magnetic Resonance Imaging (MRI) Technology
Taita College
Lower Hutt, WGNSkills
- Food safety knowledge
- Customer Service
- Knife handling expertise
- Meat weighing and labeling
Certification
Butcher
Timeline
Butcher
fresh pork
03.2024 - Current
Truck Driver
Tip Top Bakeries
03.2024 - 06.2024
Butchey manger
packnsave
01.2023 - 02.2024
Butcher
Countdown Lower Hutt
04.1993 - 06.2003
Magnetic Resonance Imaging (MRI) Technology
Taita College
Butcher
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