Summary
Overview
Work History
Education
Skills
Timeline
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Ross Limbrick

Lake Albert,NSW

Summary

Professional with strong experience in maintaining and enhancing outdoor spaces. Adept at using landscaping tools, operating machinery, and performing routine groundskeeping tasks. Known for reliability, adaptability, and effective teamwork, consistently delivering high-quality results in response to changing needs. Focuses on safety, cleanliness, and attention to detail, ensuring well-maintained environments. With a strong background in meat preparation and processing, ensuring top-quality cuts and maintaining high standards of food safety. Skilled in using various butchery tools and techniques to maximize yield and minimize waste. Demonstrates focus on teamwork, reliability, and adaptability to meet evolving demands. Known for precision, efficiency, and results-driven approach in fast-paced environment.

Overview

24
24
years of professional experience

Work History

Groundsman/Gardener

Downer
01.2017 - Current
  • Maintained equipment functionality with regular checks, cleaning, and minor repairs as necessary.
  • Collaborated effectively with fellow groundsmen to complete projects efficiently and maintain high-quality standards.
  • Boosted safety on the property by identifying potential hazards and promptly addressing them.
  • Used shears, pruners, and chainsaws to prune and trim hedges and shrubs.
  • Maintained grounds by trimming, weeding, and general clean-up.
  • Consistently met project deadlines through effective time management skills for both individual assignments and team efforts.
  • Improved overall grounds appearance with regular mowing, weeding, pruning, and edging tasks.
  • Upheld company reputation by adhering to all safety guidelines and regulations during daily tasks.
  • Removed weeds, hazards, and debris from common pathways to improve usability
  • Maintained irrigation
  • Management of the team when manager away

Butcher

South City Butcher
01.2006 - 12.2016
  • 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.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • 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.
  • Adhere to safety and cleanliness standards and maintained equipment.
  • 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.
  • Stocked, rotated and priced merchandise to meet store standards.
  • Identified cuts of meat, grading and pricing accordingly.
  • Contributed to a positive work environment by maintaining a professional demeanor at all times.
  • Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
  • 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.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Reduced wait time for customers through efficient multitasking during peak hours.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
  • Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
  • Fostered team-oriented atmosphere by training new employees in butchery skills and customer service excellence.

Boning Room/Load Out Superviser

Teys Wagga
01.2001 - 12.2006
  • Contributed to revenue growth by identifying opportunities for upselling additional services or amenities based on guests'' needs or preferences.
  • Provided constructive feedback to employees through regular performance evaluations, setting clear expectations for improvement when needed.
  • Collaborated with other departments to ensure seamless communication and coordination for guest requests.
  • Reduced guest complaints, implementing proactive problem-solving strategies to address potential issues.
  • Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
  • Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.
  • Implemented safety protocols to minimize workplace accidents and maintain compliance with industry standards.

Education

Certificate III - Horticulture

TAFE NSW
Wagga Wagga, NSW
01-2016

Certificate IV - Team Leadership And Management

TAFE NSW
Wagga Wagga, NSW
01-1997

High School Diploma -

Ardlethan Central School
Ardelethan
12-1980

Skills

  • Weeding and edging
  • Soil management
  • Groundskeeping techniques
  • Hedge walls
  • Fertilizer application
  • Landscape maintenance
  • Trimming
  • Customer service and assistance
  • Using hand tools
  • Operating mowers
  • Irrigation systems
  • Project management
  • Monitoring health of plants
  • Knife handling expertise
  • Meat weighing and labelling
  • Deboning techniques
  • Sanitation procedures
  • Adaptability to change
  • Training personnel
  • Safety practices
  • Hand-eye coordination
  • Meat preparation
  • Safe food handling
  • Product presentation

Timeline

Groundsman/Gardener

Downer
01.2017 - Current

Butcher

South City Butcher
01.2006 - 12.2016

Boning Room/Load Out Superviser

Teys Wagga
01.2001 - 12.2006

Certificate III - Horticulture

TAFE NSW

Certificate IV - Team Leadership And Management

TAFE NSW

High School Diploma -

Ardlethan Central School

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Ross Limbrick