Bernard Bruno

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Adhere to safety and cleanliness standards and maintained equipment.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Identified cuts of meat, grading and pricing accordingly.
• Wrapped meat produce to maintain quality, freshness and condition.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Stocked, rotated and priced merchandise to meet store standards.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• 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.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Monitored market activity for competitive meat and produce pricing.
• Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
• Assessed kitchen inventories and reordered low-stock items to maintain output.
• Researched and evaluated vendors to obtain cost-effective supplies.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Cut meats to customer specifications and answered questions about specialty products.
• Packaged and labeled meat items in preparation for sale to customers.
• Resolved delivery discrepancies to maintain accurate stock and finances.

Butcher , Running the meat department , as when needed checking rotation of meat , checking dates of meat packs as we have deliveries every day , keep department clean using D10 as per company policy , stock rotation , checking stock back up in rear fridge , making sure we have enough meat ordered for weeks trading , adhering to company rules to how they want meat display in shop, also as a Waitrose Partner you are crossed trained around the store so i was trained on fish counter, cashier when needed, and also online delivery driver because of covid i was needed to do delivery

• Kept meat cases fully stocked, clean and properly labeled to allow customers to find products quickly.
• Used proper sanitation and food safety techniques to prevent food contamination and illness.
• Completed inventory counts, reordered stock, and removed expired items from supply.
• Prepared and packaged meat products by cutting and grinding meat to customer specifications.
• Maintained excellent levels of food safety by frequently checking product dates and temperatures.
• Rotated products to sell before expiration dates, prevent waste and keep food safety in check.
• Restocked products based on available inventories and customer demands.
• Gained knowledge of different meats to answer customer questions and suggest best cuts for various dishes.
• Assisted customers with special requests to meet needs and make shopping experiences more pleasant.
• Cut meats to customer specifications and answered questions about specialty products.
• Maintained meat slicer, wrapping machine and other equipment to prevent breakdowns and delays.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
• Listened to customer needs and desires to identify and recommend optimal products.
• Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.
• Provided exceptional services and pleasant shopping experiences to retail customers.
• Answered customer questions about products and services, helped locate merchandise, and promoted key items.
• Monitored customers for signs of security concerns and escalated issues to management.
• Maintained up-to-date knowledge of store sales, payment policies and security standards.

• Practiced safe food methods to avoid disease and prevent food poisoning.
• Collaborated with chef to create exciting, fun menu options for banquets and special events.
• Introduced farm-to-table options such as [Type] food and fresh produce enabling creation of new entrees.
• Cooked specialty quiches, challah French toast and omelets for breakfast buffet.
• Interacted with guests to obtain feedback on product quality and service levels.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Reviewed inventory levels and placed orders for products and merchandise for restocking purposes.
• Set department schedules for adequate shift coverage and assigned daily work tasks to individual team members based upon strength and experience.
• Delegated tasks and duties to grocery staff and clearly communicated timeframes for completion.
• Monitored inventory levels, ordered new supplies and oversaw restocking of cases.
• Greens supermarket wanted me to open there butchers department as they didnt have one and they didnt want to lease it out to third parties so i had the job of launching something new bigger and better than anyone had seen before a new concept of butchery in malta from help planing the department to start operation and designing a flowing run of machines to help pack and cut meat fast and efficiently plus buying meat costing and recruiting staff which today there still with greens supermarket
• Completed inventory counts, reordered stock, and removed expired items from supply.
• Trained new employees on handling, safety and stocking procedures.
• Worked closely with employees and customers to effectively manage daily operations and communications.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.

Self Employed butcher for 4 years in Zabbar Malta Being a owner i had to do everything so i employed my wife and a part timer to help i had

• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Identified cuts of meat, grading and pricing accordingly.
• Adhere to safety and cleanliness standards and maintained equipment.
• Wrapped meat produce to maintain quality, freshness and condition.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• 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.
• Monitored market activity for competitive meat and produce pricing.
• Researched and evaluated vendors to obtain cost-effective supplies.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.
• Managed waste and disposal to comply with environmental regulations and minimize waste.
• Monitored and controlled inventory to manage stock levels and prevent waste.
• Collaborated with suppliers to obtain high-quality products and meet customer needs.
• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.

• Ground, cut and arranged various meat products for sale.
• Packaged and weighed products for customers and supported individual product selection process.
• Greeted and interacted with diverse customer base, serving needs on individual basis.
• Followed strict food safety protocol as outlined by [State] food handling guidelines.
• Rotated products to prevent meat spoilage and loss of resources.
• Educated customers on benefits of specific types and cuts of meat for desired dishes.
• Adhere to safety and cleanliness standards and maintained equipment.
• Wrapped meat produce to maintain quality, freshness and condition.
• Identified cuts of meat, grading and pricing accordingly.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Stocked, rotated and priced merchandise to meet store standards.