VINCENT NGUNDO.
BUTCHER
NAIROBI
Summary
Seasoned Butcher with 5 years of experience applying culinary expertise to deliver quality products. Knowledgeable about and skilled at adhering to regulations while cultivating safe conditions. Dedicated to top-of-the-line customer service and products. Reliabl As BUTCHER with KMC Certification. Handles food and tools responsibly with proven accident-free track record. Recognized for outstanding performance, upstanding cleanliness and safe practices. Meat Processor with background providing outstanding customer satisfaction for meat selections. Works within commercial restaurant community to provide special cuts and selections. Excels in effective communication with others. Communicated with customers to determine needs and make product suggestions. Cured, tenderized and preserved meat products to create diverse product offering. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
6
6
years of post-secondary education
1
1
Language
Work History
Butcher
TIN FINE CUTTS BUTCHER
NAIROBI
06.2020 - Current
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Monitored market activity for competitive meat and produce pricing.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Adjusted machine settings to accommodate different cuts of meat.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- Promoted new meat options to offer customers unique and appealing choices.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Received and inspected meat deliveries to verify quality and safety of products.
- Packaged and labeled meat items in preparation for sale to customers.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- Prepared and cooked meat products to provide customers with samples and test product quality.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Collaborated with suppliers to obtain high-quality products and meet customer needs.
Butcher
KENYA MEAT COMMITION
NAIROBI
01.2017 - 10.2019
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Adhere to safety and cleanliness standards and maintained equipment.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Identified cuts of meat, grading and pricing accordingly.
- Monitored market activity for competitive meat and produce pricing.
- Researched and evaluated vendors to obtain cost-effective supplies.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Stocked, rotated and priced merchandise to meet store standards.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Wrapped meat produce to maintain quality, freshness and condition.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
Education
High School Diploma -
MBUTHANI SECONDARY SCHOOL.
EMALI- KENYA 03.2008 - 11.2011
High School Diploma -
ELGON VIEW COLLEGE
ELDORET - KENYA 02.2015 - 11.2017
Skills
Deboning meat
SWIMMING
I like swimming
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Judge a man by his questions rather than his answers.
Voltaire
Timeline
Butcher
TIN FINE CUTTS BUTCHER
06.2020 - Current
Butcher
KENYA MEAT COMMITION
01.2017 - 10.2019
High School Diploma -
ELGON VIEW COLLEGE
02.2015 - 11.2017
High School Diploma -
MBUTHANI SECONDARY SCHOOL.
03.2008 - 11.2011
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