Kyle Boucher

Slaughterman

Northern Co-Operative Meat Company Ltd.

03.2002 - 04.2024

Participated in ongoing professional development opportunities to stay current on industry trends and advancements in slaughterhouse technology.
Enhanced operational efficiency by regularly reviewing and updating standard operating procedures to reflect best practices within the industry.
Maximized carcass yield by utilizing expert knife skills and precise cutting techniques during the slaughtering process.
Minimized downtime during machinery malfunctions by quickly identifying issues and coordinating timely repairs with maintenance personnel.
Ensured compliance with industry standards by consistently updating knowledge on relevant laws, regulations, and guidelines.
Served as a mentor to new hires, providing guidance on proper techniques, safety precautions, and company policies during their onboarding process.
Promoted a safe working environment through continuous inspection of equipment for potential hazards, addressing issues promptly as they arose.
Facilitated a collaborative working environment by actively participating in team meetings and offering constructive feedback to colleagues on ways to improve overall operations.
Streamlined workflow by effectively delegating tasks among team members and prioritizing daily responsibilities.
Contributed to a positive work atmosphere by fostering open communication channels among team members, which improved overall morale and productivity.
Reduced workplace accidents through thorough training of team members on proper equipment usage and safety protocols.
Exceeded daily production targets while maintaining a strong focus on employee safety and product quality assurance measures.
Assisted management in developing new strategies for waste reduction, resulting in significant cost savings for the company.
Slaughtered animals in accordance with religious laws and verified carcasses met specified religious standards.
I Personally was in charge of sharpening all Javis air knives and equipment.
Maintained all of the employees (Veal floor , Beef floor, By products and boning room )knives when they requested there knives to be sharpened. (Hollow grinding)