Jacob Cooper-Mcleod
Burnie,TAS
Summary
Experienced Butcher adept at completing projects with confidence and skill. History of performing well under pressure and accomplishing successive assignments with high accuracy. Experienced in fast-paced environments and adapts well to changing situations.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Apprentice Chef
Communion Brewing Co
09.2023 - Current
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Operated commercial cooking and baking equipment in support of head chef.
- Performed other tasks as assigned by sous chef or chef
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Managing over 200+ customers most nights
Cleaner
Lazaro
01.2012 - Current
- Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.
- Removed trash, debris and other waste materials from premises.
- Cleaned and polished glass doors, mirrors and other surfaces to maintain professional appearance.
- Used time management and efficient cleaning methods to meet deadlines.
- Handled equipment, chemicals, and materials properly and with caution.
- Cleaned and maintained lobbies, offices and other common areas in commercial buildings.
- Used vacuum and shampooers to clean carpeted areas in offices, lobbies and corridors.
- Shampooed carpets, upholstery and other fabrics.
- Operated buffers and burnishers to clean and polish floors.
Qualified Butcher
Lorenzen's Butchery
01.2015 - 04.2020
- In this role I have gained a Certificate 3 in Meat Processing (Retail, ) Completed on November 25th 2019 with TasTAFE
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Adhere to safety and cleanliness standards and maintained equipment.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Boning/Trimming and preparation of carcass for sale to customers
- Preparation, Mixing & Linking of sausages
- Making small goods and value added products to company specifications
- Breaking down/boning & processing pork into bacon/ham and other smoked goods
- Pumping of Products & Managing brine rotations
- Cooking products and managing temps with in Australian Food Safety Standards
- Completion of transactions and assembling orders
- Cut meats to customer specifications and answered questions about specialty products.
- De-boned and ground meat to prepare cuts and portions for sale.
Education
Hellyer College
Burnie, TAS2015
Skills
- Safe Food Handling
- Deboning Meat & Carcass
- Meat Cutting
- Meat Preparation
- Waste Reduction
- Customer Service
- Inventory Processing
- Safety Practices
- Concentration
- Stock Rotation
- Cleanliness and Sanitation
- PPE Use
Certification
Certificate III in Meat Processing (Retail Butcher)
Timeline
Apprentice Chef
Communion Brewing Co
09.2023 - Current
Qualified Butcher
Lorenzen's Butchery
01.2015 - 04.2020
Cleaner
Lazaro
01.2012 - Current
Hellyer College
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