Chris Rimmington

Butcher

Portsmith Meats

12.2011 - Current

Operated and maintained industrial meat processing equipment to ensure efficiency and safety standards.
Executed precise cutting and portioning of various meats to meet customer specifications.
Trained junior staff on best practices for meat preparation and hygiene protocols.
Monitored inventory levels, ensuring optimal stock of products while minimizing waste.
Implemented quality control measures to enhance product consistency and freshness.
Collaborated with team members to streamline workflows and improve overall production efficiency.
Developed custom meat orders based on client preferences, enhancing customer satisfaction.
Conducted regular inspections of work area compliance with health regulations and safety guidelines.
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.
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.
Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
Identified cuts of meat, grading and pricing accordingly.
Contributed to a positive work environment by maintaining a professional demeanor at all times.
Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
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.
Used boning knife, skewers and twine to shape, lace, and tie roasts.
Reduced wait time for customers through efficient multitasking during peak hours.
Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.