Juan Carlos Manon Correa

Meat Cutter

Ellengee Meat Market

01.2003 - Current

Cut meats to customer specifications, both in inches and ounces.
Answer questions about specialty products.
Followed all food safety regulations to maintain a safe work environment for both employees and customers.
Maintained a clean and organized workspace for maximum productivity and safety.
Monthly check up and maintenance of Multivac c500, Hollimatic v100, holac dicer and band saw machine.
Adhere to safety and cleanliness standards and maintained equipment.
Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Used boning knife, skewers and twine to shape, lace, and tie roasts.
Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
Educated customers on different cuts of meat and cooking techniques, enhancing their overall experience.
Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
Performed meat inspections and checked temperature environment to maximize food safety.
Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
Increased efficiency with expert use of various cutting tools, including knives, saws, and cleavers.
Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
Demonstrated expertise in deboning various types of meats efficiently while maintaining highest levels of precision and quality control.
Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.
Conducted inventory management tasks such as ordering supplies, rotating stock, reducing spoilage rates, and minimizing overstock issues.
Developed strong relationships with suppliers to ensure timely delivery of high-quality products.
Identified cuts of meat and grading.
Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Identified cuts of meat, grading and pricing accordingly.
Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
Labeled meat items clearly and accurately with allergen information and expiration dates.
Packaged and labeled meat items in preparation for sale to customers.
De-boned and ground meat to prepare cuts and portions for sale.
Trimmed fat to remove undesirable parts from cuts of meat.
Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
Trained new employees on proper meat-cutting techniques and safety measures.
Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
Promoted new meat options to offer customers unique and appealing choices.