Commis - Butcher
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Having been a Butcher for mostly half a decade I've learned to be flexible and always open to new ideas to improve my craft and gain more knowledge in my profession. I've learned throughout my time that being a Butcher is not just about the cutting of meats but making sure that the quality of the food handed out should always be of standard and exceed chef's and guests' expectations. Even though I've been doing this profession for quite some time, I still believe that there is always room for improvement and that we should never stop learning from our seniors to make ourselves better not just in our job platform but in our daily lives also.
Having been a Butcher for mostly half a decade I've learned to be flexible and always open to new ideas to improve my craft and gain more knowledge in my profession. I've learned throughout my time that being a Butcher is not just about the cutting of meats but making sure that the quality of the food handed out should always be of standard and exceed chef's and guests' expectations. Even though I've been doing this profession for quite some time, I still believe that there is always room for improvement and that we should never stop learning from our seniors to make ourselves better not just in our job platform but in our daily lives also.
