Anthony Lando

• 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.
• Wrapped meat produce to maintain quality, freshness and condition.
• 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.
• Stocked, rotated and priced merchandise to meet store standards.
• Contributed to a positive work environment by maintaining a professional demeanor at all times.

• Sustained sharpness of cutting tools for optimal performance, regularly inspecting and sharpening blades as needed.
• Trained new employees in proper usage of slicing equipment,
• Reduced waste by accurately weighing and packaging sliced meats according to customer orders.

Worked as a slaughter man on Lamb chain

Knocking de fleecing and gutting carcasses of Lamb, Mutton, Calf’s, Deer.

Completed H.A.C.A.P training

• 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.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.

• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Produced meat and poultry products to specifications of customers for sale.