Rocky Nepunan

Motivated and safety-conscious individual applying for the position in Dry Process Operators and Wet Process Operators to join the Louis Dreyfus Company. Aiming to leverage a strong mechanical aptitude, physical stamina, and a dedicated work. Have experience in meat production and high sanitation food manufacturing environment. Fully committed to follow and execute all production plans and instructions.

PRODUCTION WORKER - JBS FOODS

• Sorting & Grading: Sort finished cuts of beef by weight, quality, and type according to strict specifications.
• Manual Packing: Remove processed meat from conveyor belts and pack it tightly into vacuum bags, boxes, or storage crates.
• Labeling & Stacking: Affix corporate shipping labels to boxes and stack them onto heavy transport pallets.
• Butchering Support: Work directly on the production line handling raw meat, animal carcasses, blood, and internal organs.
• Carcass Trimming: Use specialized knives and skinning tools to trim fat, skin, and defects from beef sections.
• Deboning & Portioning: Separate meat from bones and cut large sections of beef into specific retail or wholesale portion.

PRODUCTION WORKER - North49 Foods - Moose Jaw Saskatchewan

(2024-08 - 2026-07)

• Slaughterhouse & Line Operations: Perform specific processing tasks on the line, including bung washing, leaf lard scraping, head flushing, and offal sorting.
• Packaging & Logistics: Manually bag, wrap, sort, weigh, and pack finished pork products into boxes, matching exact customer orders.
• Line Speed Maintenance: Work continuously as part of an assembly line, matching the fast operational pace set by supervisors to hit daily hog processing quotas.
• Sanitation & Cleanup: Maintain continuous floor cleanup and sanitize production line equipment to satisfy strict Food Safe and Good Manufacturing Practices (GMP) protocols.

Sanitation Pre-Operational Inspector

• Zone 1 & 2 Inspections: Use a high-powered LED flashlight to meticulously inspect food contact surfaces (conveyor belts, meat grinders, blenders, hooks, and slicers) as well as adjacent indirect surfaces for raw meat residues, grease, rust, or leftover bone fragments.
• Facility Environment Check: Inspect the physical condition of production rooms, ensuring walls, doors, floors, and overhead pipes are completely free of structural debris, trash, standing water, or condensation.
• Utilized high-pressure hot water systems and chemical cleaners to wash down walls, ceilings, and porous concrete floors in cold storage rooms (4°C).
• Logged and documented chemical concentrations and completed cleaning checklists on a nightly basis for internal auditing.
• Removed and safely disposed of organic waste and solid debris from processing lines prior to chemical washing.

BACHELOR IN SCIENCE - COMPUTER ENGINEERING - AMA COMPUTER COLLEGE (2010 - 2013)

SOFTWARE DEVELOPER (2007 - 2009)

HIGH SCHOOL - MECHANICAL - UNIVERSITY OF SOUTHERN MINDANAO (2002 - 2005)