AMY SMITH
123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235
asmith@sample~resume.com
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Objective: Seek the Position of Butcher
SUMMARY: Exceptionally talented Butcher with over seven years experience in cutting, trimming, and preparing consumer-sized portions of meat for sale in retail establishments.
Summary of Qualifications
Strong knowledge of the principles and processes for providing customer and personal services.
Great ability to quickly move and use the hand.
Profound ability to work within a team and on own initiative as required.
Excellent communication skills, honesty and a high level of integrity.
Uncommon enthusiasm and capacity for hard work.
Strong systematic and cheerful approach with a 'can do' attitude.
Great ability to judge the quality of things.
Professional Experience
Murray Farms Inc., Minneapolis, MN 2002 - Present
Butcher
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Prepare special cuts of meat ordered by customers.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Total sales, and collect money from customers.
Wrap, weigh, label and price cuts of meat.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Negotiate with representatives from supply companies to determine order details.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Record quantity of meat received and issued to cooks and keep records of meat sales.
Supervise other butchers and meat cutters.
Saradon Farms, Minneapolis, MN 1998 - 2002
Trainee Butcher (under supervision)
Performed slaughtering and butchering tasks, using cutting tools, such as cleaver, knife, and saw.
Stunned animals prior to slaughtering.
Shackled hind legs of animals, such as cattle, sheep, and hogs, to raise them for slaughtering or skinning.
Severed jugular vein to drain blood and facilitate slaughtering.
Trimmed head meat and otherwise severs and removed parts of animal heads or skulls.
Sawed, split, and scribed slaughtered animals to reduce carcass.
Slit open, eviscerated, and trimmed carcasses of slaughtered animals.
Cut, trimmed, skinned, sorted, and washed viscera of slaughtered animals to separate edible portions from offal.
Washed carcasses.
Wrapped muslin cloth about dressed animal carcasses or sides to enhance appearance and protect meat.
Shaved hog carcasses.
Trimmed and cleaned animal hides, using knife.
Cut bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare meat for marketing.
Examined, weighed, and sorted fresh pork cuts.
Skinned sections of animals or whole animals, such as cattle, sheep, and hogs.
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