Luwis Wila

Trimming of carcasses preparing for cutting on the band saw marchine.

Breaking down and bone out meat preparing for slicers.

Slicing the meat into specific primal cuts preparing for packaging.

Maintaining and sharpening of boning knife daily .

Washing the meat cutting machine and the knife daily after the shift keeping them clean for the next day work.

• Operated cutting tools to prepare various meat products with precision.
• Ensured compliance with health and safety regulations in meat processing operations.
• Trained new staff on proper butchering techniques and workplace safety procedures.
• Maintained inventory levels of meats, optimizing stock rotation for freshness.
• Collaborated with management to develop new product offerings based on customer feedback.
• Supervised daily operations, ensuring quality standards were consistently met across all products.
• 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.
• Wrapped meat produce to maintain quality, freshness and condition.
• 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.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
• Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
• Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
• Cut meats to customer specifications and answered questions about specialty products.
• Trained new employees on proper meat-cutting techniques and safety measures.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.

• Operated meat processing equipment to ensure product quality and safety standards.
• Prepared a variety of meats for display, enhancing visual appeal and customer choice.
• Maintained cleanliness and organization of workstations to comply with health regulations.
• Trained new staff on cutting techniques and proper handling of tools for efficiency.
• Implemented best practices for meat storage, improving freshness and minimizing spoilage rates.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
• Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Streamlined order processing for wholesale clients, ensuring accurate fulfillment and timely delivery.
• Mastered variety of butchering techniques for beef, pork, poultry, and game, offering wide range of products.
• Trimmed fat to remove undesirable parts from cuts of meat.
• Packaged and labeled meat items in preparation for sale to customers.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Wrapped meat produce to maintain quality, freshness and condition.
• Cut meats to customer specifications and answered questions about specialty products.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.

• Adhere to safety and cleanliness standards and maintained equipment.
• Stocked, rotated and priced merchandise to meet store standards.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Reduced wait time for customers through efficient multitasking during peak hours.
• Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
• Reduced preparation times by introducing efficient cutting techniques, allowing for faster turnaround of orders.
• Created enticing meat displays to attract customers and stimulate interest in lesser-known cuts.
• Maintained high standards of cleanliness and organization in butchery area, ensuring hygienic environment for food preparation.
• De-boned and ground meat to prepare cuts and portions for sale.
• Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
• Trained new employees on proper meat-cutting techniques and safety measures.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Cut meats to customer specifications and answered questions about specialty products.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.

• Operated specialized cutting tools to process beef cuts efficiently.
• Ensured compliance with safety and hygiene standards during meat processing.
• Trained new employees on proper cutting techniques and safety protocols.
• Monitored product quality to maintain high standards of meat preparation.
• Increased production efficiency by skillfully boning beef cuts according to customer specifications.
• Exercised strong attention to detail when trimming excess fat from beef cuts, improving product appearance and customer satisfaction levels.
• Maintained a high standard of cleanliness and hygiene, ensuring food safety throughout the boning process.
• Sharpened knives and maintained equipment regularly, reducing downtime and potential hazards.
• Optimized meat yield through precise cuts and adherence to cutting guidelines provided by supervisors.
• Cut product into correct sizes and arranged in trays for packaging.
• Used vacuum packing equipment to seal final cuts for shipping.
• Cleaned and maintained equipment used in cutting and trimming, complying with hygiene and sanitation standards.
• Prepared various meats by cutting, trimming and packaging in preparation for display cases.

Packing the preparing meat for the customers.

Cutting and slicing the frozen meat on the bandsaw.

Bone out beef, pork chicken and also do fish filleting.

Slicing the meat into specific primal cuts preparing for packaging.

Sharpening the knife daily to maintain the sharpness and smooth cutting.

Do steak portioning for hotels and restaurants.