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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

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.