Convincing a hiring manager that you are the best applicant for the butcher position is certainly no walk in the park.
You have to be exceptionally talented and skilled for him or her to be able to pick you up as a viable option to hire. Getting information of your skills across to a hiring authority is imperative, as this will help them make a decision in your favor.
When you write your resume, leave some space for the skills section, where you can build up on your abilities and competencies, which will help a prospective employer realize his or her professional goals.
If you are skilled in any area that you know a prospective employer will be impressed with, mention it in your resume. But leave out any skills that are not job-related, in order to keep right on track.
A skill that you possess but one which an employer cannot use will just take up precious space on your resume. Scratch it even if you feel that it is one of your greatest assets. Stay as relevant as possible and your chances of being hired can double in no time!
Writing simple skills statements is not such as difficult thing to do. Here are some examples of skills statements for an individual creating a resume for a butcher position:
• Skilled in turning large pieces of meat into retail-ready portions, that can be purchased by individual customers and restaurants.
• Ability to work in refrigerated environments, and ensure appropriate temperature control of meat storage areas.
• Qualified to receive meats, inspect supplies for quality and quantity conformance to established standards.
• Competent in weighing, wrapping and displaying cuts of meat according to specified instructions.
• Well-versed in cutting and preparing meats according to the specific requirements of individual customers and commercial bodies.
• Skilled in creating and maintaining inventory of meat sales, and effectively ensuring that supplies are acquired in a timely manner.
• Proficient in performing meat processing procedures such as curing, smoking, tenderizing and preserving.
• Adept at cutting, trimming, boning, tying and grinding meats such as beef, pork, poultry and fish to prepare meat for cooking forms.
• Proven ability to efficiently prepare and place meat cuts and products in assigned display counters.
• Exceptionally talented in shaping, lacing and tie roasting meats by using boning knives and skewers.
• Especially competent in negotiating rates and delivery times with meat suppliers, and ensuring that accurate meat items are received.