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Meat Cutter

Vancouver BC

Doug Decloux

3333 Main St, #216

Vancouver, BC, V5V3M8

778-230-1953

Declouxd@gmail.com

EXPERIENCE

Meat cutter – Loblaws City Market – 2018

-Able to break down and tie several block in cuts including tenderloin, outside round, inside round, eye of round, rib eye roasts and boneless steak, bone in steaks,  beef clod, short ribs, skirt steak, beef shank, stripling steak.

-Use of power equipment to prepare products for retail sale including band saw, grinder and tenderizer.

-Food handling, food safety, food preparation and presentation

-Customer Service is always #1 with me. I know where every cut comes from on the animal and because I worked in restaurants for a dozen years am able to suggest the best ways to cook it,

Meat cutter -IGA – 2018

– Follow safety procedures

– Familiarity with food handling, food safety, food preparation and presentation

– Use of power equipment to prepare products for retail sale such as band saw, grinder and tenderizer.

Assisting customers with any questions they may have and suggesting recipes.
Laid off because of lack of work

Meat cutter – Buy Low Foods – 2017

– Maintain and safe and sanitary work environment

– processing block ready meat into retail cuts for sale

– slicing, boning, trimming, grinding, tenderizing and value adding products for retail sale.

– Use of power equipment to prepare products for retail sale such as band saw, grinder and tenderizer.

– Assisting customers with any questions they may have and suggesting recipes

Meat cutter – WINDSOR MEATS 2016-2017

Cut meat in wholesale section, supplying restaurant customers with the needs
Cutting various types of meat to company specifications  for wholesale customers
Master sausage maker for both wholesale and retail
Also worked in retail helping customers find their perfect purchase also helped in the best way  to cook it.
Sous chef – whistler  – Whistler – 2015-2016

Monitors, checks and adheres to all portion, quality and freshness guidelines for all dishes.
Trains all staff on dietary options, ingredient and station guide manuals
Continues to develop staff on all levels over the course of the season
Communicate concerns and difficulties in weekly leadership meetings.
cook – sodexo at VGH. — 2014 -2015

Patient food service
1000 patients at 3 meals per day
Worked any of the 4 stations
HAACP controls daily
sous chef – the donnelly group – vancouver -2011-2013

Worked in the commissary kitchen which supplied all foods for all restaurants.
Catered all parties at each of the restaurants
Delivered all comestibles to each restaurant 3 times each week.
sous chef – the transcontinental – vancouver -2009 -2010

Hire, train and direct employees.
Plan menus, assure quality control and minimize waste
Purchasing controls
Manage “day to day” operations
Cook online as required
executive sous chef – the crime lab – 2008 – 2009

Hire, train and direct employees
Plan menus, assure quality control and minimize waste
Drove food cost from 46% to 28%
Formulated weekly specials
Purchasing controls
Manage “day to day” operations
Chef Tournant – lift bar grill view Vancouver bc – 2007 -2008

Started on garde manger making salads and cold appetizers
Also worked deserts as required
Then moved to entremetier cooking vegetables for dinner service
Then moved to sauté working pans for dinner service
Finally moved to grill cooking all proteins for dinner service
EDUCATION

Serving it right certification 2014
Court of Master Sommeliers Certified Sommelier 2005
Court of Master Sommeliers Level 1 2004
California School of Culinary Arts Graduated 2005
Centennial College of Applied Arts and Technology 1983
WHMIS Certified
Food Safe Levels 1

  • Updated 3 months ago

To contact this candidate email declouxd@gmail.com

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