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CERTIFICATION
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To whom it may concern:

This is to certify that (employee name) was working at (organization

name) As Meat Butcher from (joining date) to (last working date). 

During this period, his services were found to be satisfactory in carrying

out the job duties, his responsibilities were to:

 Cut, trim, bone, tie, and grind meats, such as beef,

pork, poultry, and fish, to prepare meat in cooking
form.

 Prepare and place meat cuts and products in display

counter, so they will appear attractive and catch the
shopper's eye.

 Prepare special cuts of meat ordered by customers.

 Shape, lace, and tie roasts, using boning knife,

skewer, and twine.

 Total sales, and collect money from customers.

 Wrap, weigh, label and price cuts of meat.

 Estimate requirements and order or requisition meat

supplies to maintain inventories.

 Receive, inspect, and store meat upon delivery, to

ensure meat quality.

 Record quantity of meat received and issued to

cooks and keep records of meat sales.

This certification is being issued upon his request for whatever purpose it may
serve.

_____________________

Employer
AMY SMITH
123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235asmith@sample~resume.com

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Objective:   Seek the Position of Butcher

SUMMARY:   Exceptionally talented Butcher with over seven years experience in cutting, trimming, and
preparing consumer-sized portions of meat for sale in retail establishments.

Summary of Qualifications

 Strong knowledge of the principles and processes for providing    customer and personal services.

 Great ability to quickly move and use the hand.

 Profound ability to work within a team and on own initiative as    required.

 Excellent communication skills, honesty and a high level of    integrity.

 Uncommon enthusiasm and capacity for hard work.

 Strong systematic and cheerful approach with a 'can do'    attitude.

 Great ability to judge the quality of things.

Professional Experience

Murray Farms Inc., Minneapolis, MN               2002 - Present

Butcher

 Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in
cooking form.

 Prepare and place meat cuts and products in display counter, so they will appear attractive and
catch the shopper's eye.

 Prepare special cuts of meat ordered by customers.

 Shape, lace, and tie roasts, using boning knife, skewer, and twine.

 Total sales, and collect money from customers.

  Wrap, weigh, label and price cuts of meat.

 Estimate requirements and order or requisition meat supplies to maintain inventories.

 Negotiate with representatives from supply companies to determine order details.

 Receive, inspect, and store meat upon delivery, to ensure meat quality.

 Record quantity of meat received and issued to cooks and keep records of meat sales.

 Supervise other butchers and meat cutters.

Saradon Farms, Minneapolis, MN                       1998 - 2002

Trainee Butcher (under supervision)

 Performed slaughtering and butchering tasks, using cutting tools, such as cleaver, knife, and
saw.

 Stunned animals prior to slaughtering.

 Shackled hind legs of animals, such as cattle, sheep, and hogs, to raise them for slaughtering or
skinning.

 Severed jugular vein to drain blood and facilitate slaughtering.

 Trimmed head meat and otherwise severs and removed parts of animal heads or skulls.

 Sawed, split, and scribed slaughtered animals to reduce carcass.

 Slit open, eviscerated, and trimmed carcasses of slaughtered animals.

 Cut, trimmed, skinned, sorted, and washed viscera of slaughtered animals to separate edible
portions from offal.

 Washed carcasses.

 Wrapped muslin cloth about dressed animal carcasses or sides to enhance appearance and
protect meat.

 Shaved hog carcasses.

 Trimmed and cleaned animal hides, using knife.

 Cut bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks,
to prepare meat for marketing.

 Examined, weighed, and sorted fresh pork cuts.

 Skinned sections of animals or whole animals, such as cattle, sheep, and hogs.