Gerson Areniego
Chief Butcher
Antipolo City, Province Of Rizal
Summary
Adept at elevating meat selection and preparation standards, I significantly enhanced customer satisfaction and sales at C.F. Sharp Crew Management Inc. My expertise in precise cutting techniques and innovative product offerings, coupled with a commitment to hygiene and safety, fostered a loyal customer base and reduced waste, showcasing my technical proficiency and exceptional service skills.
Overview
34
34
years of professional experience
8
8
Certifications
Work History
Chief Butcher
Norwegian Cruise Line
08.2014 - Current
- Ensured compliance with local health regulations through regular inspections and strict adherence to sanitation guidelines.
- Expanded product offerings to meet evolving consumer demands for specialty items such as organic or grass-fed meats.
- Increased team productivity through effective delegation of tasks based on individual strengths and areas of expertise.
- Optimized inventory turnover rate by closely monitoring stock levels and adjusting orders as needed.
Assistant Chief Butcher
Norwegian Cruise Line
08.2013 - 08.2014
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Conducted regular audits of departmental records to ensure accuracy and compliance with internal policies and procedures.
Butcher
Norwegian Cruise Line
08.2006 - 08.2012
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
Assistant Cook
Norwegian Cruise Line
03.2003 - 03.2006
- Implemented new cooking techniques learned through ongoing professional development opportunities for continuous improvement in the kitchen.
- Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards.
Line Cook
Linden Suites
08.1990 - 03.1994
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
Basic Seaman Course
MANSAP
04.2001 -
Skills
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques
- Increased sales through the development of specialty cuts and value-added products to meet customer demands
- Built a loyal customer base through outstanding service, knowledge, and personalized recommendations
- Spearheaded a decrease in waste by training staff in precise cutting techniques and proper utilization of all meat parts
Certification
Basic Training
Timeline
Crowd Management & Safety Training for Personnel
08-2022
COP
03-2021
Basic Training
11-2020
Personal Survival Techniques
11-2020
Fire Prevention & Fir Fighting
11-2020
Elementary First Aid
11-2020
Personal Safety and Social Responsibility
11-2020
Security Awareness Training
06-2019
Chief Butcher
Norwegian Cruise Line
08.2014 - Current
Assistant Chief Butcher
Norwegian Cruise Line
08.2013 - 08.2014
Butcher
Norwegian Cruise Line
08.2006 - 08.2012
Assistant Cook
Norwegian Cruise Line
03.2003 - 03.2006
Basic Seaman Course
MANSAP
04.2001 -
Line Cook
Linden Suites
08.1990 - 03.1994
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