Summary
Overview
Work history
Education
Skills
Languages
Affiliations
Custom
Timeline
GeneralManager
Azagen Muthusami

Azagen Muthusami

Plaine Wilhems,Mauritius

Summary

Dependable worker versed in managing workload with minimal supervision. Strong command of food preparation practices and safety procedures. Quick-learner with aptitude for diverse kitchen tool and equipment use. Knowledgeable Butcher experienced in working with different types of meat and cuts. Reliable in serving customers quality products and assisting with meat-related needs. Cares about food safety and customer satisfaction. Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results. Organised and dependable butcher with 5 full years of experience. Successful at managing multiple priorities with positive attitude. Willing to take on greater responsibilities to meet team goals.

Overview

6
6
years of professional experience
5
5
years of post-secondary education

Work history

Butcher

Club Med La Plantation
Albion, Black River District
07.2023 - Current
  • Cleaned and sanitised work areas, equipment and tools to meet food safety requirements.
  • Transformed primal cuts into smaller cuts ready for retail.
  • Prepared roasts with use of boning knife, skewers and twine.
  • Minimised waste by using appropriate stock rotation systems and accurate cutting and portioning.
  • Completed skilled cuts to produce correct products and minimise waste.
  • Supported stock checks with quick, orderly counting and recording.
  • Wore required Personal Protective Equipment to maintain excellent hygiene standards.
  • Maintained optimised meat storage system to prevent spoilage and waste.
  • Sanitised working areas, equipment and uniforms to maintain good hygiene.
  • Sharpened and adjusted equipment to maintain cutting precision.
  • Stored goods in temperature-controlled units to maintain condition and quality.
  • Took daily readings of display case temperatures and rotated stock for minimum spoilage risks.
  • Used hand tools and table-top equipment to debone, trim and portion meat to customer specifications.
  • Maintained meat processing equipment to highest standards for optimal use and longevity.
  • Filled display cases with freshly-wrapped products from work area or items pulled from cooler.
  • Designed digital and print materials to engage audiences.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Butcher

Hilton Hotels
Plaine Wilhems, Mauritius
04.2018 - 12.2021
  • Adhered to sanitation protocols and PPE requirements to reduce risk of food-borne illnesses.
  • Wore required Personal Protective Equipment to maintain excellent hygiene standards.
  • Passed inspections by closely adhering to safety and cleanliness standards and company processes.
  • Maintained optimised meat storage system to prevent spoilage and waste.
  • Stored goods in temperature-controlled units to maintain condition and quality.
  • Transformed primal cuts into smaller cuts ready for retail.
  • Cleaned and sanitised work areas, equipment and tools to meet food safety requirements.
  • Maintained excellent knife techniques to butcher and carve cuts appropriately.
  • Completed skilled cuts to produce correct products and minimise waste.
  • Sharpened and adjusted equipment to maintain cutting precision.
  • Inspected meat upon delivery to verify freshness and quality.
  • Sliced and packed deli meats and specialised cuts to meet customer preferences.
  • Sanitised working areas, equipment and uniforms to maintain good hygiene.
  • Took daily readings of display case temperatures and rotated stock for minimum spoilage risks.
  • Documented quantity of meat received and sold to keep proper business records.

Education

form 3 -

Adventist college
Mauritius
01.2000 - 04.2005

Skills

  • Concentration
  • Raw food handling
  • Contamination prevention
  • Cutting and deboning
  • Stock control
  • Cutting
  • Meat preparation
  • Safe food handling
  • Carcass cutting
  • Meat weighing and labelling
  • Meat-processing equipment operation
  • Communication skills
  • Leadership
  • Problem-solving

Languages

French
Upper intermediate

Affiliations

  • chilling out and discover new people

Custom

To whom it may concern :

I am very grateful for the opportunity given to join the team and i have already had a quick interview with the Executive chef on the basis schedule of the task . Am ready to take this new challenge and give the best of me to the company . i would like to just confirm the basic salary rate and the accommodation offered along with the working hours and all the additional remuneration or allowance Ex : overtime rate . Any information needed am fully free to discuss anytime please feel free to contact me on +230 949 2810 or by mail : azagen05@gmail.com .

Best regards . AZAGEN MUTHUSAMI

Timeline

Butcher

Club Med La Plantation
07.2023 - Current

Butcher

Hilton Hotels
04.2018 - 12.2021

form 3 -

Adventist college
01.2000 - 04.2005

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Azagen Muthusami