Jakob Baldwin

• 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.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.

• 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.
• 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.
• Identified cuts of meat, grading and pricing accordingly.
• Contributed to a positive work environment by maintaining a professional demeanor at all times.

Here I was cutting material and assembling the product and glazing the windows for customers