Cody Dawson
Perth/Beaconsfield ,WA
Summary
Skilled butcher with comprehensive experience in meat cutting and preparation
across various settings, including retail and wholesale environments. Possess
strong knowledge of safety standards, sanitation practices, and inventory
management.
Specialized skills include precision meat cutter, break down carcasses, cut to
Specification and meat saw use. Ensuring waste management, safety compliance.
and inventory management is optimized during all processes.
Driven by a passion for continuous learning and successfully navigating change.
Known for leveraging analytical thinking and creativity to solve problems.
Deliver high-impact solutions in fast-paced environments.
Highly motivated employee with desire to take on new challenges, a passion for
continuous learning and successfully navigating change. A strong work ethic,
adaptability, and exceptional interpersonal skills. An organized and motivated
individual, eager to utilize time management and organizational skills across
diverse settings.
Seeking entry-level opportunities to enhance ability. While ensuring customer
Satisfaction through quality services while contributing to company growth.
Overview
6
6
years of professional experience
Work History
Senior Butcher
Mondo Butchers
Perth/Osborne Park, WA
10.2018 - Current
- Evaluated meat temperatures for safety and quality and kept detailed records of heat statuses.
- Inspected and stored meat upon delivery by verifying compliance with company quality standards.
- Filled daily specialized requests and completed wholesale orders.
- Cut, trimmed and grinded meats to prepare for cooking form.
- Engaged in suggestive selling and other sales techniques via in-store intercom and one-on-one customer contact.
- Properly stored meat to decrease waste and increase product freshness span.
- Cleaned meat preparation counters and butcher knives to avoid cross contamination.
- Prepared poultry for sale and consumption by cleaning, cutting and discarding inedible parts.
- Rotated products to decrease chance of meat spoiling and reduce waste and loss of profits.
- Sharpened knives on daily basis for optimal use and longevity.
- Monitored employee use of machinery mincers, slicers and sausage fillers.
- Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
- Weighed, labeled and priced variety of cuts of meat for on-demand selections.
- Used skewers and twine to shape, lace and tie roasts.
- Offered meaningful advice to customers regarding meat preservation and cooking methods.
- Educated customers on meat choices and preparation methods to increase sales.
- Answered customer questions about specific products and cut meats to specifications.
- Cut, wrapped, weighed and labeled orders for customers.
- Identified areas for improvement in the Q&A process.
- Investigated escalated cases that require additional attention or review.
- Reviewed incoming emails, phone calls, and other requests for assistance.
- Drafted responses to common queries, ensuring accuracy and timeliness of replies.
- Conducted research to identify potential solutions to customer inquiries.
- Maintained accurate records of customer interactions and complaints.
- Analyzed customer feedback to improve the quality of service.
- Provided technical support and advice to customers.
- Identified non-conformances within the facility's HACCP system and proposed solutions for improvement.
- Monitored product temperature, pH levels, and water activity during production processes.
- Documented all results from testing and inspections conducted during the HACCP program evaluation process.
- Investigated customer complaints related to potential hazards or contamination issues associated with food products.
- Conducted regular inspections of food production areas to identify potential risks and hazards.
- Evaluated existing cleaning and sanitation procedures to ensure they meet regulatory requirements.
- Provided training on proper safety protocols and techniques for handling food products.
- Collaborated with other departments such as Quality Control, Regulatory Affairs, and Production to ensure compliance with applicable laws and regulations.
- Compiled records of corrective actions taken when deviations were found in accordance with established guidelines.
- Analyzed data from environmental monitoring programs to determine necessary corrective actions.
- Evaluated cooking and packaging processes to improve final products for consumers.
- Conducted quality control procedures from raw material stage to finished product.
- Maintained accurate records for trials being performed.
- Maintained adherence to labeling and packaging requirements.
- Prepared trial samples of products for microbiological shelf-life testing and organoleptic assessment.
- Solved process compliance issues with operations teams.
- Performed internal audits of factory systems and protocols.
Education
Certificate - Meat Processing (Retail Butcher)
South Metropolitan TAFE
Perth, WA07-2023
Skills
- Meat cutting
- Quality assurance
- Safety compliance
- Customer service
- Product rotation
- Inventory management
- Employee training
- Food storage
- Equipment maintenance
- Cross contamination prevention
- Product labeling
- HACCP compliance
- Process improvement
- Wholesale order fulfillment
- Management
- Food safety oversight
- Safety practices
- Deboning techniques
- Food safety
- Sanitation procedures
- Sales
- Weighing, measuring & estimating
- Storage temperature monitoring
- Grinding and mincing
- Meat cutting precision
- Training personnel
- Maintaining sharp tools
- Meat packaging
- Marinating meats
- Meat weighing and labeling
- Meat inspection
- Inventory processing
- Temperature control
- Salesmanship
- Multitasking and prioritization
- Knife handling expertise
- Portion sizing
- Machinery maintenance
- Analytical thinking
- Product knowledge
- Health code compliance
References
References available upon request.
Timeline
Senior Butcher
Mondo Butchers
10.2018 - Current
Certificate - Meat Processing (Retail Butcher)
South Metropolitan TAFE
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