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    Greggy Ric C. Camat

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    Mau Gallevo
    Greggy Ric C. Camat is applying for a position as a butcher. He has 5 years of experience as a butcher and meat vendor at M.C. Soriano Meat Shoppe in Lamut, Ifugao. He has a Slaughtering NCII certificate from TESDA and training in meat production, deboning, and cutting from Mother Earth Products Training Center. His duties would include butchering hogs, cattle, and carabaos according to food safety and humane standards. He is seeking to adapt his skills to a new workplace environment.

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    Greggy Ric C. Camat

    Uploaded by

    Mau Gallevo
    551 views3 pages
    Greggy Ric C. Camat is applying for a position as a butcher. He has 5 years of experience as a butcher and meat vendor at M.C. Soriano Meat Shoppe in Lamut, Ifugao. He has a Slaughtering NCII certificate from TESDA and training in meat production, deboning, and cutting from Mother Earth Products Training Center. His duties would include butchering hogs, cattle, and carabaos according to food safety and humane standards. He is seeking to adapt his skills to a new workplace environment.

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    RESUME[1] (1)

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    Greggy Ric C. Camat is applying for a position as a butcher. He has 5 years of experience as a butcher and meat vendor at M.C. Soriano Meat Shoppe in Lamut, Ifugao. He has a Slaughtering NCII certificate from TESDA and training in meat production, deboning, and cutting from Mother Earth Products Training Center. His duties would include butchering hogs, cattle, and carabaos according to food safety and humane standards. He is seeking to adapt his skills to a new workplace environment.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    551 views3 pages

    Greggy Ric C. Camat

    Uploaded by

    Mau Gallevo
    Greggy Ric C. Camat is applying for a position as a butcher. He has 5 years of experience as a butcher and meat vendor at M.C. Soriano Meat Shoppe in Lamut, Ifugao. He has a Slaughtering NCII certificate from TESDA and training in meat production, deboning, and cutting from Mother Earth Products Training Center. His duties would include butchering hogs, cattle, and carabaos according to food safety and humane standards. He is seeking to adapt his skills to a new workplace environment.

    Copyright:

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    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    GREGGY RIC C.

    CAMAT
    Contact no. +639176952417
    cgreggyric@yahoo.com

    DESIRED POSITION: BUTCHER

    PERSONAL INFORMATION

    Address : Malabago, Mabatobato, Lamut, Ifugao


    Age : 25
    Date of Birth : November 29, 1983
    Civil Status : Single
    Religion : Roman Catholic
    Father’s name : Eddy S. Camat
    Occupation : Farming
    Mother’s name : Erlinda G. Camat
    Occupation : Nutritionist- Dietitian

    TRAININGS: Slaughtering NCII- TESDA- (280 Hrs.)

    Meat Production/ Meat Deboning/ Meat Cutting (swine and Cattle)-208 Hrs.
    Mother Earth Products Training Center
    Mother Earth Processing Plant
    Maunawa st., Brgy. Duquit, Mabalacat, Pamanga, Philipines

    WORK EXPERIENCE: Butcher/ Meat vendor

    M.C. Soriano Meat Shoppe


    Public Market, Lamut, Ifugao
    December 2003 to present

    JOB DESCRIPTION:
    o Butchering of hog, cattle and carabao
    o Fresh Meat Vending
    o Cattle, carabao and pig are slaughtered in our municipal abattoir
    o “Once the animals undergone ante-mortem inspections, we slaughter the
    animals for human consumption. The animals are slaughtered in a humane,
    clean, sanitize process.

    CATTLE AND CARABAO SLAUGHTERING


    • We do the process of restraining the animal, stuning, stick
    and bleed, removal of tail, tieing the weasand and bung, beheading, removal
    of legs, flaying or removal of the skin, split the briskets and aitch bone.
    • Post-mortem inspection, weighing, labeling, and branding of
    the beef carcass is done by the municipal meat inspector, authorized by
    NMIS and the Department of Agriculture.
    HOG SLAUTHERING
    • We do the process of restraining, stunning with electric
    stunner, stick and bleed, scalding, deharing, final shaving and removal of
    hooves, cut the chest bone and split the aitch bone, gambreling, singeing,
    evisceration, splitting of the carcass, and wash.
    • Post-mortem inspection, weighing, label and branding of the
    carcass is done by the municipal meat inspector.

     Cattle and carabao carcass are quartered


     The quartered carcasses are deboned, cut into their respective cuts and ready for
    selling at the public market.
     The half of the hog carcass are cut into three (3) parts the shoulder, belly and leg.
     Every meat sold at our market is safe, clean, and free from contamination, well
    inspected and fit for human consumption.
     As well as trained and skilled slaughter men / butcher, I wear personal protective
    equipment, I have enough knowledge of hazard analysis and critical control point, I
    can adapt into a different workplace environment, hardworking, I follow the rules
    and regulations of the company and its SOP’s as well.
     My 5years experience in this job proves my dedication, skill and hard work.

    Dependents:

    1. Edilynne Christine G. Camat - Sister


    2. Myrtle Gaile G Camat - Sister

    EDUCATIONAL BACKGROUND:

    Elementary : Alfonso Lista Central School -1990-1996


    Alfonso Lista, Ifugao
    High School : Saint Francis of Assisi High School -1996-200
    Lamut, Ifugao
    College : Pines City Colleges School of Nursing
    Baguio City
    : Aldersgate College
    Solano, Nueva Vizcaya -Undergraduate

    CHARACTER REFERENCES:

    MICHAEL C. SORIANO
    Proprietor
    M.C. Soriano Meat Shop
    Public Market, Lamut, Ifugao

    ROSENDO A. BUNOAN
    Market Administrator
    Local Government Unit
    Lamut, Ifugao

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