Summary
Overview
Work History
Education
Skills
Timeline
Generic
TREVOR LUGWE

TREVOR LUGWE

Nairobi

Summary

Experienced professional with a solid foundation in meat preparation and processing. Dedicated to delivering top-quality cuts while upholding stringent food safety standards. Proficient in utilizing a diverse range of butchery tools and techniques to optimize yield and reduce waste. Demonstrates strong commitment to teamwork, reliability, and adaptability to effectively respond to changing industry demands. Recognized for precision, efficiency, and results-oriented mindset within a fast-paced work setting.

Overview

7
7
years of professional experience

Work History

Butcher

Carnival Cruise Line
10.2024 - Current
  • In charge of the Beef, Poultry and Fish butcher shops on rotation.
  • Responsible for receiving meat products inventory, thawing, daily dispatch of orders, cutting and preparation of different meat products for 10 restaurants in liaison with the executive chef,
  • Maintenance of the cold room, preparation room and all equipment as per USPH standards.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Contributed to a positive work environment by maintaining a professional demeanor at all times.
  • 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.
  • Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.

Section Manager

Majid Al Futtaim, Carrefour hypermarkets
09.2022 - 09.2024
  • Deboning meat (beef, poultry, pork, lamb and goat). Cutting meat for the display and trimming meat for ground beef and sausage production.
  • Weighing, thawing, wrapping and putting meat out for display. Ensuring standards of HACCP and public health are upheld.
  • Ordering supplies such as packaging materials, cling films, lake fish and sea fish, seafood meat (beef, poultry, lamb and goat, rabbit) both frozen and fresh.
  • Overseeing quality of meat delivered during receiving process.
  • Planning the teams' schedule. Linking the team with the department head. Handling customer complaints. Doing monthly inventory of current stock.
  • Managed budgets, resources, and schedules to ensure timely delivery of high-quality results.
  • Monitored product production schedules and made adjustments to achieve compliance with preset timelines.
  • Boosted revenue generation capabilities by identifying untapped market opportunities and successfully penetrating them with targeted marketing efforts.
  • Optimized resource allocation by analyzing data trends, forecasting future demands, and adjusting staffing levels accordingly.
  • Scheduled weekly section meetings to review emerging challenges, identify opportunities and recognize high-performing employees.
  • Established key performance metrics to track progress toward organizational objectives, driving continuous improvement efforts.
  • Improved user service quality to promote customer loyalty and enhance operations efficiency.
  • Championed innovation by encouraging creative problem-solving approaches among team members in pursuit of business excellence.
  • Conducted annual employee performance reviews to recognize achievements and identify areas needing improvement.
  • Ensured compliance with industry standards and regulations through rigorous quality control measures.
  • Implemented process improvements that increased operational efficiency and reduced costs.
  • Collaborated with stakeholders to identify needs, establish goals, and develop action plans for success.

Apprentice Butcher/ Butcher

House of Beef Butchery
08.2018 - 09.2021
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
  • Estimated requirements and ordered or requisitioned meat supplies to maintain inventory.
  • Aided in creating enticing product displays that showcased the department''s variety of meats while adhering to strict health regulations.
  • Learned different selections and types of poultry, pork, beef, and fish from head butcher.
  • Demonstrated shaping, lacing and tying of roasts using boning knives, skewers and twine to create attractive displays.
  • Produced meat and poultry products to specifications of customers for sale.
  • Contributed to inventory management, ensuring accurate counts of available stock for optimal ordering processes.
  • Delivered exceptional customer service by going above and beyond to address inquiries, concerns, or special requests from patrons.
  • Implemented effective merchandising strategies within the display case to attract customer attention and boost sales potential.
  • Enhanced overall department presentation by maintaining cleanliness and organization throughout the butchery area, including the display case, work surfaces, and storage areas.

Education

Certificate - Meat Processing & Hygiene Course

International Hotel And Tourism Institute
Nairobi, Nairobi Province, Kenya
01.2022

Diploma - Military Training, Combat, Weapons, Self Defense & Information Analysis

Kenya Defense Forces
Eldoret, Uasin Gishu
01.2002

Skills

  • Analytical problem solving
  • Meticulous in task execution
  • Customer service excellence
  • Food safety compliance
  • Meat quality assessment
  • Leadership expertise
  • Retail expertise
  • Team leadership
  • Inventory oversight
  • Effective communication
  • In-depth understanding of meat types
  • Knife handling expertise

Timeline

Butcher

Carnival Cruise Line
10.2024 - Current

Section Manager

Majid Al Futtaim, Carrefour hypermarkets
09.2022 - 09.2024

Apprentice Butcher/ Butcher

House of Beef Butchery
08.2018 - 09.2021

Certificate - Meat Processing & Hygiene Course

International Hotel And Tourism Institute

Diploma - Military Training, Combat, Weapons, Self Defense & Information Analysis

Kenya Defense Forces

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