Summary
Overview
Work History
Education
Skills
Timeline
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Stewart Dobson

3 Arthur Street, Upper Riccarton, Christchurch,CAN

Summary

I am a honest, reliable and hardworking butcher and day to day I strive to have the shop cabinets full and looking appealing to achieve sales and good GP.

I am very hands on and no job is beneath me I use my knife skills, when required to and step in to assist with any other tasks.to help the department operate efficiently

I provide good customer service daily and use problem solving to deal with customer complaints so they leave satisfied and happy.

Overview

27
27
years of professional experience

Work History

Butchery 2IC

Riccarton Pak N Save
04.2013 - Current
  • Manage day-to-day workload, assigning the team to tasks to ensure deadlines are being met.
  • Stock rotation to minimise stock wastage, and recording of wastage to keep stock levels correct.
  • Ensured cabinets were stocked, and labeled with correct pricing.
  • Ordering meat products while keeping in mind the price offered by outside suppliers and the time of year, such as the week of Show Week in Canterbury, is busy with an influx of visitors, which results in larger sales.
  • Ensure the health, safety, and cleanliness of the butchery is to a high standard; this includes training to meet these standards.
  • Ordering of packaging.
  • Assist in the training of all team members in the techniques of boning out, and learning the different cuts of meat for sale.

Butcher

Walsh’s Wholesale Meats
01.1998 - 04.2013
  • 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.
  • 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.
  • Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.

Education

Trade Certification Butchery -

Christchurch Polytechnic
Christchurch, CAN

Skills

  • Friendly, positive attitude
  • Customer service
  • Problem-solving
  • Attention to detail
  • Verbal communication
  • Dependable and responsible

Timeline

Butchery 2IC

Riccarton Pak N Save
04.2013 - Current

Butcher

Walsh’s Wholesale Meats
01.1998 - 04.2013

Trade Certification Butchery -

Christchurch Polytechnic

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Stewart Dobson