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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