Stephan De Kock

• Code 10 Licence - Driving a truck that is upgraded with a 10X Demo Unit to various sites / customers
• Operating and demonstrating of 10X Unit

including cleaning and taking care of the unit and its contents.

• Planning and executing customers requirements as to what grades/flavours the customer chooses as sample demo.
• Marketing and promoting the benefits of the 10X unit including money and time saving, excellent production results and lowing expense costs.
• Followed all company policies and procedures to deliver quality work, strategic planning and preparation before arriving on site.
• Improved customer satisfaction rates through proactive problem-solving and efficient complaint resolution.
• Assisting existing customers with trouble shooting / advice on the 10X unit.
• Implemented new promotions, training and advertising of company products including spices, food ingredients, sausage casing and processing equipment.
• Negotiations and price arrangements on products and deliveries.

• 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.
• Responsible for opening and closing of store
• Daily, weekly and monthly stock takes
• Costing of products, pricing, discounts & promotions.
• Supervised daily cash ups & till floats
• Updating of weekly costings and spot checks of shelves and stock prices
• Monitoring daily consumption usage in fresh produce to eliminate wastage's
• Training of new employees.
• Wrapped meat produce to maintain quality, freshness and condition.
• Stocked, rotated and priced merchandise to meet store standards.
• 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.
• Managed inventory effectively, minimizing waste through proper rotation and storage practices.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.