Brett Schultz
Butcher
Christies Beach,SA
Summary
Dynamic and skilled butcher with expertise in knife handling and customer service. Proven track record in maintaining high standards of hygiene and quality control, while fostering strong client relationships. Adept at creating visually appealing displays and tailoring specialty cuts to enhance customer satisfaction.
Overview
20
20
years of professional experience
Work History
Qualified Butcher
Thomas Foods International
11.2023 - Current
- 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.
- Identified cuts of meat, grading and pricing accordingly.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Ensured quality control measures were consistently met throughout the butchering process.
Qualified Butcher
Marriott Meat
04.2009 - 10.2023
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- 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.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
- Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
- Enhanced shop's reputation for quality by meticulously trimming and preparing cuts of meat according to customer specifications.
- Created enticing meat displays to attract customers and stimulate interest in lesser-known cuts.
- Mastered variety of butchering techniques for beef, pork, poultry, and game, offering wide range of products.
- Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
- Fostered team-oriented atmosphere by training new employees in butchery skills and customer service excellence.
- Maintained high standards of cleanliness and organization in butchery area, ensuring hygienic environment for food preparation.
Apprentice Butcher
Butler's Quality Meats
01.2005 - 08.2008
- Used Software to document quantity of meat received and sold to keep proper records of meat sales.
- Estimated requirements and ordered or requisitioned meat supplies to maintain inventory.
- Used skewers, bone knives and twine to lace, tie, and shape roasts.
- Enhanced overall department presentation by maintaining cleanliness and organization throughout the butchery area, including the display case, work surfaces, and storage areas.
- Followed food safety compliance and traceability procedures in meat supply chain.
- Demonstrated shaping, lacing and tying of roasts using boning knives, skewers and twine to create attractive displays.
- Implemented effective merchandising strategies within the display case to attract customer attention and boost sales potential.
- Improved overall efficiency by assisting with unloading deliveries, stocking shelves, and rotating perishable products as needed.
- Gained expertise in various types of meat preparation such as deboning, trimming, tenderizing, and portioning to enhance product offerings.
- Performed waste minimization, saleable yield and predictive costing methods.
- Implemented health and food safety protocols for food sales and production environments.
- Weighed, labeled, and priced variety of cuts of meat for on-demand selection.
- Facilitated cold storage, stock control and safe movement of meat and poultry in butchery environment.
- Delivered exceptional customer service by going above and beyond to address inquiries, concerns, or special requests from patrons.
- Performed primary and secondary butchery skills with steak and boning knives, hand saws, cleavers, banding needles to cut meats.
- Prepared high-quality cuts of meat by following precise cutting techniques and guidelines.
- Assisted head butcher in maintaining a clean and organized workspace for efficient workflow.
- Observed and practiced butcher's role in audit and inspection process.
- Supported head butcher in preparing custom orders, meeting specific customer requests for unique cuts or quantities of meat.
- Applied hand-eye coordination and physical agility to manually handle carcasses for butchery processes.
- Rotated products to reduce meat spoiling and waste.
- Sharpened knife skills through consistent practice, resulting in precise cuts and reduced waste.
- Used cash registers to total sales and collect money from customers.
Education
Woodcroft College
Woodcoft, SAUndergraduate Certificate In Secondary Teaching - High School Teaching
Curtin University
Perth, WASkills
- Customer service
- Knife handling expertise
- Meat weighing and labeling
- Safety practices
- Meat cutting
- Hand-eye coordination
- Meat preparation
- Safe food handling
- Maintaining sharp tools
- Meat cutting precision
- Customer service abilities
- Product presentation
- Concentration
- Deboning techniques
- Deboning meat
- Sanitation procedures
- Meat inspection
- Grinding and mincing
- Management
- Machinery maintenance
- Forklift operation
- Sausage making
- Waste reduction
- Salesmanship
- Food presentation
- Adaptability to change
- Temperature control
- Marinating meats
- Efficient precision
- Training personnel
- Waste reduction strategies
- Food safety
- Recordkeeping and bookkeeping
- Purchasing stock
- Computer applications
- Meat packaging
- Following regulations
- Sales
- Portion sizing
- Multitasking and prioritization
- Weighing, measuring & estimating
- Teamwork and collaboration
- Knife skills
- Problem-solving
- Product packaging
- Basic math
- Weight calculations
- Quality assurance
- Merchandise display
- Display setup
- De-boning meats
- Quality control
- Product pricing
- Specialty cuts
- Organizational skills
- Meat delivery inspection
- Teamwork
- Time management
- Attention to detail
- Problem-solving abilities
- Cleaning and sanitizing
Languages
English
Full Professional
Timeline
Qualified Butcher
Thomas Foods International
11.2023 - Current
Qualified Butcher
Marriott Meat
04.2009 - 10.2023
Apprentice Butcher
Butler's Quality Meats
01.2005 - 08.2008
Woodcroft College
Undergraduate Certificate In Secondary Teaching - High School Teaching
Curtin University
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