Anthony Hellam

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• Made hiring recommendations to increase company's productivity and profitability with quality workers .
• Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
• Mentored team members to enhance professional development and accountability in workplace.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Assistance with the maintenance and daily checks before opening
• building and dismantling 50 meter and 35 meter ferris wheels

• Established clear benchmarks for performance and monitored individual and team progress.
• Developed relationships with clients to provide ongoing support and encouragement.
• Trained athletes in proper use of equipment for safety and maximum results.
• Researched latest industry trends and developments to keep abreast of best practices.
• Utilized various coaching models and techniques to maximize client success.
• Assisted clients with developing strategies to manage stress and increase productivity.
• Encouraged clients to find creative solutions to problems and maintain motivation.
• Provided guidance to clients in overcoming challenges and identifying opportunities.
• Developed and maintained network of professional resources to refer clients to.
• Assisted clients in setting and achieving personal and professional goals.

• Prepared and implemented lesson plans covering required course topics.
• Prepared comprehensive English curriculum for multiple classes.
• Assessed student progress and provided feedback to improve performance and establish academic success.
• Attended department meetings to develop and update course curricula.
• Supported student skill development in alignment with personal and academic goals.
• Worked with other teachers to support struggling students and provide thorough help to rectify comprehension issues.
• Participated in professional development opportunities to stay up-to-date on teaching best practices and enhance educator skills.
• Planned dynamic lessons to increase student comprehension of books and literary concepts.
• Incorporated current events into lesson plans to promote student engagement.
• Kept classroom organized, clean and safe for students and visitors.
• Developed innovative lesson plans to engage students in English language learning.
• Utilized multimedia strategies and technology to convey information in fresh and interesting ways.

• Organized store merchandise racks and displays to promote and maintain visually appealing environments.
• Designed displays to deliver interactive, engaging, and memorable store experiences for shoppers.
• Stocked merchandise, clearly labeling items, and arranging according to size or color.
• Established strong vendor relationships to maintain and support business.
• Planned and implemented product launches and promotions for assigned stores.
• Identified opportunities to increase store sales and developed actionable strategies.
• Arranged consistent shelves, bins, and racks at [Number] locations by following established planograms.
• Analyzed sales data to identify trends and devised action plans to increase sales.
• Managed inventory levels and product rotation to maximize sales and minimize out-of-stock items.
• Developed relationships with key store personnel to support proper product placement and visibility.

I learnt about different cultures and how people lived and family traditions , different foods and transport . I got involved with the local people , even staying with the locals in their house . This sort of travelling you cannot get in a class room , even now i still stay in touch with these people .

I owned and run 2 porta cabins turned into canteens on building sites feeding the building trade , i also run and owned 3 burger vans and 2 ice cream vans doing the shows on the isle of man . During TT week the burger vans was on Douglas promenade open 24 hours for 2 weeks with around 15 to 20 staff , i did all the ordering for the vans also did the staff rota's wages hiring and firing and dealing with Health and safety officers and land owners for my vans . At this time i was the biggest outside caterer .

I owned and ran 2 porta cabins turned into canteens on building sites feeding the building trade 7 days a week , i also ran and owned 3 burger vans and 2 ice cream vans doing the shows around the island .

I did all the ordering of stock control staff rota's and wages , hiring and firing of staff . i was also fully hands on working with the staff and give them achievements to work for . I had around 14 to 20 staff in the high season .

• Loaded truck and properly secured items to prevent damage for deliveries.
• Completed rush deliveries on tight timetables to satisfy customer needs.
• Delivered packages to customer doorsteps and business offices.
• Maintained upbeat, positive attitude in busy, customer-focused environment.
• Completed on-time deliveries by choosing best and most efficient routes.
• Managed customer inquiries and complaints in polite and professional manner.
• Inspected and maintained delivery vehicles regularly to keep in safe working order.
• Expedited deliveries to meet customer deadlines and requirements.
• Worked scheduled hours as required and took on available shifts during holidays and busy periods.
• Followed corporate procedures to maintain company and customer data confidentiality.
• Fostered positive working relationships with regular customers.
• Determined quickest and safest routes for delivery by using effective planning and organizational skills.

• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Adhere to safety and cleanliness standards and maintained equipment.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Researched and evaluated vendors to obtain cost-effective supplies.
• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Replenished butcher counter displays to maintain fresh, appealing produce.

• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Adhere to safety and cleanliness standards and maintained equipment.
• Wrapped meat produce to maintain quality, freshness and condition.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Stocked, rotated and priced merchandise to meet store standards.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Cut meats to customer specifications and answered questions about specialty products.
• Trimmed fat to remove undesirable parts from cuts of meat.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.
• Adjusted machine settings to accommodate different cuts of meat.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Trained new employees on proper meat-cutting techniques and safety measures.
• Collaborated with suppliers to obtain high-quality products and meet customer needs.
• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
• Managed waste and disposal to comply with environmental regulations and minimize waste.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.

• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Adhere to safety and cleanliness standards and maintained equipment.
• Wrapped meat produce to maintain quality, freshness and condition.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Researched and evaluated vendors to obtain cost-effective supplies.
• Stocked, rotated and priced merchandise to meet store standards.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.

• Rotated products to reduce meat spoiling and waste.
• Used skewers, bone knives and twine to lace, tie and shape roasts.
• Greeted and interacted with diverse customer base, serving needs on individual basis.
• Followed strict food safety protocol as outlined by [State] food handling guidelines.
• Ground, cut and arranged various meat products for sale.
• Used [Software] to record production data by recording quantity of meat received and sold to customers.
• Rotated products to prevent meat spoilage and loss of resources.
• Learned different selections and types of poultry, pork, beef and fish from head butcher.
• Prepared ham and smoked meats with care and followed kitchen recipes.
• Estimated requirements and ordered or requisitioned meat supplies to maintain inventory.
• Prepared for special holidays and events by adjusting inventories and anticipating demand.
• Packaged and weighed products for customers and supported individual product selection process.
• Cured, smoked, tenderized and preserved meat by loading items into ovens or furnaces.
• Wrote, printed and displayed signs for customer information.
• Prepared meat into forms ready for cooking by boning, tying, grinding, cutting and trimming meats.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Used cash registers to total sales and collect money from customers.
• Educated customers on benefits of specific types and cuts of meat for desired dishes.
• Arranged cuts of meat and placed cuts in display case to create visually appealing selection, boosting sales [Number]%.
• Prepared meats for different cooking methods, maintaining cultural relevancy and catering to customers.
• Weighed, labeled and priced variety of cuts of meat for on-demand selection.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Confirmed and coordinated orders with suppliers and arranged delivery details.
• Assisted head butcher by inspecting deliveries to verify freshness of meats.
• Formed and stuffed sausages, following traditional methods.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.

• Maintained well-organized mise en place to keep work consistent.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Placed orders to restock items before supplies ran out.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prepped daily menu items to quickly deliver upon request.