Teakareva Moeua
Mangere,AUK
Summary
Dynamic butcher with extensive experience at Service Foods, excelling in meat preparation and quality inspection. Proven ability to operate equipment safely while ensuring food safety compliance. Recognized for training staff effectively and optimizing inventory management, contributing to a streamlined workflow and enhanced customer satisfaction.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Butcher
Service Foods
Mangere, Auckland
03.2018 - 04.2026
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Prepared cuts of beef, pork, veal, lamb and poultry to customer specifications.
- Assisted customers with special orders or requests for certain cuts of meat.
- Weighed, wrapped, labeled, priced, and displayed merchandise for sale.
- Operated meat cutting equipment safely and efficiently.
- Operated slicers, grinders and other butcher shop equipment safely.
- Maintained cleanliness and organization in work area and tools.
- Cleaned work areas to maintain hygiene standards. and sanitized work areas to maintain health standards.
- Adhered to food safety regulations during all preparation processes.
- Ensured that all food safety regulations were followed at all times while preparing food.
- Complied with federal, state and local sanitation regulations and department procedures.
- Trained new staff on proper cutting techniques and safety protocols.
- Trained new employees in proper safety procedures for handling meat products.
- Monitored inventory levels to ensure product availability.
- Executed daily production schedule and preparation requirements obtained from chef.
- Collaborated with team members to optimize workflow and service speed.
- Monitored temperature levels in refrigeration units throughout the day.
- Inspected meats for quality assurance before selling them to customers.
- Disposed of expired meats in accordance with food safety regulations.
- Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
- Organized and maintained inventory of fresh, frozen, and cured meats.
- Processed sides of beef, whole pigs, chickens and other animals to separate into individual cuts.
- Used sizing guidelines to cut meat products and arrange pieces in trays.
- Trained employees on safety and protective clothing guidelines to minimize injuries.
- Enforced approved safety codes and cultivated orderly and systematic environment.
- Implemented suggestive selling techniques for less desirable cuts to maximize profits and clear inventory.
- Followed emergency procedures in event of workplace accidents.
- Expertly deboned and trimmed meats with precision to minimize waste.
Butcher
Neat Meat
Mt Wellington
03.2016 - 04.2017
- Processed and cut a variety of meats to customer specifications.
- Maintained cleanliness and organization in the work area and storage facilities.
- Operated meat slicers, grinders, and other equipment safely and efficiently.
- Collaborated with team members to streamline meat preparation processes.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Operated slicers, grinders and other butcher shop equipment safely.
- Weighed, wrapped, labeled, priced, and displayed merchandise for sale.
- Assisted customers with special orders or requests for certain cuts of meat.
- Inspected meats for quality assurance before selling them to customers.
- Prepared cuts of beef, pork, veal, lamb and poultry to customer specifications.
Butcher
Wilson Hellaby
Mt Wellington
02.2003 - 04.2015
- Processed and cut a variety of meats to customer specifications.
- Maintained cleanliness and organization in the work area and storage facilities.
- Operated meat slicers, grinders, and other equipment safely and efficiently.
- Trained new staff on proper butchering techniques and safety protocols.
- Collaborated with team members to streamline meat preparation processes.
- Ensured compliance with health regulations and quality standards during operations.
- Cleaned and sanitized work areas to maintain health standards.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Operated slicers, grinders and other butcher shop equipment safely.
- Weighed, wrapped, labeled, priced, and displayed merchandise for sale.
- Assisted customers with special orders or requests for certain cuts of meat.
- Complied with federal, state and local sanitation regulations and department procedures.
- Trained new employees in proper safety procedures for handling meat products.
- Ensured that all food safety regulations were followed at all times while preparing food.
- Received and processed customer orders for meat products.
- Stocked shelves with freshly cut meats for customers to purchase.
- Inspected meats for quality assurance before selling them to customers.
- Monitored temperature levels in refrigeration units throughout the day.
- Disposed of expired meats in accordance with food safety regulations.
- Prepared cuts of beef, pork, veal, lamb and poultry to customer specifications.
- Followed emergency procedures in event of workplace accidents.
- Processed sides of beef, whole pigs, chickens and other animals to separate into individual cuts.
- Used sizing guidelines to cut meat products and arrange pieces in trays.
- Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
- Displayed a professional attitude when interacting with customers or colleagues.
- Organized and maintained inventory of fresh, frozen, and cured meats.
- Enforced approved safety codes and cultivated orderly and systematic environment.
- Maintained records of sales transactions and restocked items as needed.
- Trained employees on safety and protective clothing guidelines to minimize injuries.
- Utilized knowledge of animal anatomy to efficiently break down carcasses into retail cuts.
- Implemented cost-control measures to minimize waste and optimize profitability.
- Conducted quality inspections of meat deliveries to ensure compliance with health regulations.
- Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
Apprentice Butcher
CITC
Avatiu, Rarotonga
01.1997 - 04.2002
- Cut and prepare various types of meat according to customer specifications.
- Maintain cleanliness and organization of work areas and equipment daily.
- Operate meat processing machinery safely and effectively during production shifts.
- Advise customers on selection, preparation, and cooking methods for meats.
- Monitor inventory levels and restock supplies as needed to ensure availability.
- Collaborate with team members to maintain high food safety standards consistently.
- Train new staff on proper cutting techniques and sanitation practices.
- Assist in managing special orders and custom requests from customers efficiently.
- Cleaned and sanitized work areas to maintain health standards.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Operated slicers, grinders and other butcher shop equipment safely.
- Weighed, wrapped, labeled, priced, and displayed merchandise for sale.
- Assisted customers with special orders or requests for certain cuts of meat.
- Trained new employees in proper safety procedures for handling meat products.
- Ensured that all food safety regulations were followed at all times while preparing food.
- Received and processed customer orders for meat products.
- Stocked shelves with freshly cut meats for customers to purchase.
- Monitored temperature levels in refrigeration units throughout the day.
- Inspected meats for quality assurance before selling them to customers.
- Disposed of expired meats in accordance with food safety regulations.
- Followed emergency procedures in event of workplace accidents.
- Provided excellent customer service by answering questions about product selection.
- Used sizing guidelines to cut meat products and arrange pieces in trays.
- Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
- Displayed a professional attitude when interacting with customers or colleagues.
- Performed minor maintenance tasks on butcher shop equipment as needed.
- Organized and maintained inventory of fresh, frozen, and cured meats.
Education
Tereora College
Avatiu, Rarotonga Skills
- Meat preparation
- Equipment operation
- Food safety compliance
- Quality inspection
- Meat cutting
- Quality assurance inspections
- Inventory management
- Team collaboration
- Order processing
- Staff training
- Cost control measures
- Problem solving
- Attention to detail
- Effective communication
- Workflow optimization
- Hygiene maintenance
- Weighing, measuring & estimating
- Meat cutting precision
- Processing equipment proficiency
- Food safety
- Grinding and mincing
Certification
- National Certificate. Meat Retailing(Proficient)Boning
- Certificate in Meat Retailing(Level3)
- Certificate of Attendance(Supervisory Development) 32hrs
- Food Safety Unit 167
Timeline
Butcher
Service Foods
03.2018 - 04.2026
Butcher
Neat Meat
03.2016 - 04.2017
Butcher
Wilson Hellaby
02.2003 - 04.2015
Apprentice Butcher
CITC
01.1997 - 04.2002
Tereora College