Jay Albert PS

To achieved career advancement to an institution where I can be a part. To be more competent and efficient in applying my knowledge, skills and technique as a Boner/Butcher/Meat Cutter based on my over EIGHT (8) years of experience, hardworking and reliable Butcher with strong ability in Beef, Lamb/Mutton, Pork, Bobby Calves and Poultry.

General Butcher - AL Afaq AL Mumtada Co. Ltd. - Salah Al-din District, King Abdulaziz Street, Olaya Khurais, Riyadh, Kingdom of Saudi Arabia

(2017-05 - 2022-11)

Worked as a General Butcher at Chopped Market 2 (Al Malqa) with a two-year contract duration. Regular working hours were eight (8) hours per day and six (6) days per week.

• Preparing and cleaning meat cutting tools such as knife, grinder, bone saw, sharpener and slicer
• Receive and inspect meat upon delivery
• Check all the temperature of chiller and freezer
• Prepare meat and cut to specification or customer order
• Weigh, package, pricing and displaying meat products
• Perform quality inspection of meat and other products
• Keep department clean and sanitary
• Keep record of meat and inventory
• Prepared to lift heavy items

Butcher / Boner (A Grade) - Silver Fern Farms Limited - Takapau Fraser Road, RD2, Takapau, Central Hawkes Bay, New Zealand

(2022-12 - 2025-11)

Worked as an A Grade Butcher/Boner with regular working hours of 30 to 40 hours per week.

• Correctly Cut and Removed Specific Cuts/Bones as per product specification
• Place all Cuts/Bones in designated area
• Safely and hygienically work to specification
• Performed as A Grade Boner specific in Boning of Shoulder and Leg

Butcher - Forrest Whole Sale Limited - 63 Enterprise Drive, Papamoa Beach, Tauranga, 3118, Bay of Plenty, New Zealand

(2025-12)

Working as a Butcher with duties in meat cutting, boning, and saw man operations. Regular working hours are Monday to Friday, 30 to 45 hours per week.

• Competent boning and butchering of beef, mutton, chicken and pork meeting both trade and company set standards
• Assists with the preparation and processing of bacon, sausages and burger patties
• Work to a daily plan and time deadlines set
• Preparing of meat cut and slice, according to customer specifications
• Operating machine like Dicer, Grinder, Slicer and Bone Saw
• Rotating stock based on FIFO rule
• Recording carcass weights (beef, mutton, chicken and pig) on the supplier invoice and reporting on any discrepancies to the dispatch and planning manager
• Notifying dispatch and planning manager of any concerns relating to stock levels or ageing of products
• Participate in the cleaning and sanitation of equipment and work areas

Elementary - Abada College Elementary School (2002 - 2003)

Secondary - Abada College High School (2006 - 2007)

Vocational Course - Hotel and Restaurant Service Technology - Iatec Computer College (2009 - 2010)