Joshua Cator

Having been a Butcher for mostly half a decade I've learned to be flexible and always open to new ideas to improve my craft and gain more knowledge in my profession. I've learned throughout my time that being a Butcher is not just about the cutting of meats but making sure  that the quality of the food handed out should always be of standard and exceed chef's and  guests' expectations. Even though I've been doing this profession for quite some time, I still believe that there is always room for improvement and that we should never stop learning from our seniors to make ourselves better not just in our job platform but in our daily lives also. 

Having been a Butcher for mostly half a decade I've learned to be flexible and always open to new ideas to improve my craft and gain more knowledge in my profession. I've learned throughout my time that being a Butcher is not just about the cutting of meats but making sure  that the quality of the food handed out should always be of standard and exceed chef's and  guests' expectations. Even though I've been doing this profession for quite some time, I still believe that there is always room for improvement and that we should never stop learning from our seniors to make ourselves better not just in our job platform but in our daily lives also.

University of the Immaculate Conception

March 2018

Bachelor of Science in Hotel & Restaurant Management

Timber City Academy

March 2013

High School Diploma

E-Synergy International

November 2018

NCII in Slaughtering Operations and Butchery