Bobbie-Dee Costello

~ Cleaned motel rooms to meet the requirements including

-cleaning bathroom, toilet, shower moped and wiped the floors, restocked towels, hand towels, shampoo, conditioner, body wash

-changed bedding, remade bedding

-vacuumed

-dusted

- wiped down what had been needed

-restocked coffee, sugar, tea and biscuits

• Adhere to safety and cleanliness standards and maintained equipment.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Identified cuts of meat, grading and pricing accordingly.
• Wrapped meat produce to maintain quality, freshness and condition.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Stocked, rotated and priced merchandise to meet store standards.
• 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.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Monitored market activity for competitive meat and produce pricing.
• Assessed kitchen inventories and reordered low-stock items to maintain output.
• Resolved delivery discrepancies to maintain accurate stock and finances.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Cut meats to customer specifications and answered questions about specialty products.
• Packaged and labeled meat items in preparation for sale to customers.
• Trimmed fat to remove undesirable parts from cuts of meat.
• De-boned and ground meat to prepare cuts and portions for sale.
• Adjusted machine settings to accommodate different cuts of meat.
• Managed waste and disposal to comply with environmental regulations and minimize waste.
• Calculated weight and quantity of meat to determine appropriate pricing for customers.
• Received and inspected meat deliveries to verify quality and safety of products.

• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Poured fuel for the customers
• washed and wiped their windscreen
• cleaned, wiped down benches