Hurnan Albert Bersabe

To briefly introduce myself, I am currently a Butcher and Slaughter man at Lehmann Meat Shop, where I conduct various types of butchering procedures on meats including beef and pork while ensuring exceptional quality and hygiene standards are upheld.

Currently, I am taking care of the following responsibilities:

-  Assisted customers to help identify their needs, receive guidance on appropriate meat cuts and 
cooking techniques, and schedule pickups or deliveries.
- Carry out specified tasks, such as stunning, skinning, trimming, and cutting common cuts of meat for marketing.
- Regular cleaning of the work area to prevent the danger of meat contamination. 
- Following safety regulations. 
- Inventory and supply tracking. 
- Processing huge quantities of meat.

I am highly skilled to fabricate large raw meat pieces into chops, stakes, cutlets, roasts, etc. My ability to build trusting relationships with consumers has been enhanced by working in a customer-facing environment, which makes me an ideal fit for the job. I can work under pressure because I am dependable, trustworthy, self-motivated, and prompt. I hold a National Certificate (NCII) in Slaughtering Operations (Swine).

Please find my attached resume for your consideration. Thank you very much for your time. I look forward to hearing from you regarding next steps.

Slaughterer and Butcher, Lehmann Meat Shop, Magsaysay, Naga, Philippines
June 2022 – Present
• Perform specific operations, such as stunning, skinning, trimming, cutting standard pieces of meat for 
marketing.
• Prepared standard meat cuts for retail and wholesale food operations.
• Cuts and prepares various types of cuts of meats securely while using safety tools.
• Assists in the verification and unloading of meat delivery from trucks.
• Returned sliced meats to coolers after moving it from coolers to the cutting area.
Slaughterer and Butcher, Capitol Drive Meat Shop, Cadlan, Pili, Philippines
January 2019 – May 2022
• Assisted customers to helped identify their needs, receive guidance on appropriate meat cuts and 
cooking techniques, and schedule pickups or deliveries.
• Making sure displays and signage are accurate and appealing, as well as cleaning and maintaining 
tools and equipment.
• Evaluating the quality of meats and other items.
 

Mariners Polytechnic College Foundation, Canaman
Food and Beverage Preparation / Service Management
Seaman's Culinary Course
October 2018 – March 2019
Mariners Polytechnic College Foundation, Canaman
Vocational Diploma / Short Course Certificate
Human Resource Management
Shielded Metal Arc Welding
March 2009 – May 2009
LICENCES/CERTIFICATES