Radouane Bouaichaoui

Execute expert butchery techniques including primary and secondary carcass breakdowns of beef, lamb,
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and poultry according to high culinary standards.
Perform meticulous deboning, trimming, portion control, and custom meat cutting based on specific client
requests and product categories.
Enforce strict sanitation, food handling, and cleanliness protocols daily, adhering strictly to global food
safety frameworks (HACCP).
Design and maintain attractive, clean counter displays to showcase meat freshness, variety, and premium
cuts, successfully driving retail turnover.
Manage inventory levels, monitor cold storage temperatures, and optimize cutting yields to significantly
minimize product waste.
Safely operate, sanitize, and maintain specialized commercial butchery equipment including band saws,
industrial meat grinders, and vacuum sealers.