Gavin Thurkettle

• Safely loaded and unloaded trucks using appropriate forklift attachments, reducing the risk of accidents or injuries.
• Kept warehouse clean and organized by removing debris and returning unused pallets to designated areas.
• Improved warehouse efficiency by skillfully operating forklifts to move, locate, and stack materials.
• Wrapped pallets in plastic wrap and attached merchandise tags to prepare for shipping.

• Communicated effectively with team members to deliver updates on project milestones and deadlines.
• Developed product documentation to communicate upcoming features and products to internal teams.
• Collaborated with sales teams to develop effective training materials that drove increased product knowledge among staff members, resulting in higher close rates.
• Coordinated design meetings and decisions with internal departments and teams.

Retail, Wholesale Butchery &Smokehouse. Servicing North East Victoria and the Alpine ski fields.

• 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.
• Adhere to safety and cleanliness standards and maintained equipment.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Identified cuts of meat, grading and pricing accordingly.
• Contributed to a positive work environment by maintaining a professional demeanor at all times.
• 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.

• Promoted a culture of teamwork and collaboration within the boning department, leading to increased morale and job satisfaction.
• Adhered to health and safety regulations consistently, maintaining a safe work environment for all staff members.
• Optimized meat yield through precise cuts and adherence to cutting guidelines provided by supervisors.
• Kept work area clean and organized throughout shifts, promoting efficiency in daily tasks performed by self and others on the team.

• Supported event planning team by designing custom menus tailored to client preferences for special occasions or private events.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with health regulations at all times.
• Delivered consistent taste and appearance of menu items through careful adherence to recipes and plating guidelines.