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General Warehouse Associate Resume Example

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GENERAL WAREHOUSE ASSOCIATE
Professional Summary

Industrious Warehouse Worker skilled in driving efficient receiving, inspection and storage operations to maintain accuracy. Excellent ability to handle diverse materials, boxes, crates and pallets to achieve high-quality packaging standards and reduce risk. Bringing 25 years of related experience and dedication to meet production and quality goals. Determined professional with dedication to hard work and team player attitude. Offers strong inventory management and product packaging abilities. Punctual and focused with physical strength to accommodate lifts up to 50 pounds. Reliable Cooking professional offering 25 + years of experience managing shipping, receiving and inventory operations. Excellent record of success in inventory audits and product staging. Dedicated to accurate record-keeping, work site safety and timely issue resolution.

Skills
  • Operations support
  • Forklift Operation
  • Shipping and Receiving
  • Inventory Control .
  • Warehouse safety
  • Inventory management
  • Order fulfillment
  • Detail-oriented
  • Recipes and menu planning
  • Institutional and Batch Cooking
  • Food Spoilage Prevention
  • Food Presentation
  • Food Preparation and Safety
  • Cleaning and Organization
  • Hospitality and service industry background
Work History
11/2020 to 01/2021General Warehouse AssociateCompany Name | City, State

20 Fulfills Orders Maintain a Clean safe and positive emviroment follow the industry standards

  • Completed over customer orders each day in warehouse setting
  • Processed incoming shipments upon package receipt by scanning boxes and envelopes and using word to update system
10/2008 to 03/2020CookCompany Name | City, State
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Safely used kitchen equipment such as Slicers and Mixers, effectively reducing injuries and burns 100%.
  • Transitioned between breakfast and dinner service by prepping and cleaning as you go
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared estimated 4 orders simultaneously during peak hours periods with 100% accuracy rate, maximizing customer satisfaction and repeat business.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Managed up to 18-person staff, supervised preparation of different types foods and explained steps for readying specialty items, including Kosher and exotic food.
  • Communicated closely with Chefs to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Reduced restaurant's annual food and labor costs by 10% through proper budgeting, scheduling and management of inventory
03/2002 to 07/2008RGMCompany Name | City, State
  • Planned and executed meetings and events and attended meetings to take meeting minutes.
  • Handled logistics, catering, agendas and travel arrangements for meeting and event planning for board of directors, president and executive vice president.
  • Coordinated recruiting activities by scheduling interviews and arranging candidate travel.
  • Used WORD to create various reporting materials such as charts, graphs and statistical documents.
  • Managed invoicing process for check requests, credit card requests, expense reports and travel and mileage forms.
  • Maintained corporate records, personal financial statements and employee personnel files.
  • Promoted team productivity by keeping supplies organized and well-stocked.
  • Used QuickBooks to produce monthly invoices, reports and other deliverables.
  • Screened calls and emails and initiated actions to respond or direct messages For 4 managers.
  • Responded to emails and other correspondence to facilitate communication and enhance business processes.
  • Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
  • Developed and maintained relationships with Varios customers and suppliers through continual communication and trust
  • Approved regular payroll submissions for 37 employees within Word Spred Sheets
  • Conducted monthly inventories of raw materials and components on work floor.
  • Cross-trained existing employees to maximize team agility and performance.
  • Applied customer feedback to develop process improvements and support long-term business needs.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Monitored and supported progress of plant production orders by managing shop capacity and loading functions at 2 facilities.
  • Led team in delivery of projected resuls
09/1995 to 03/2002Seaman, Cook, Butcher and Sous ChefCompany Name | City, State
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.


  • Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $2020000.00
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Safely used kitchen equipment such as Fryers and Ovens, effectively reducing injuries and burns to 0%.

  • Managed 6 person staff, supervised preparation of cooking foods and explained steps for readying specialty items, e

Education
03/2008GEDGeorgia School of Construction, City
01/1991GEDUTP Panama , City
01/1988High School DiplomaIPTC Changuinola, City
Languages
Spanish:
Full Professional
Spanish:
Full Professional
English:
Full Professional
English:
Full Professional
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Resume Overview

School Attended

  • Georgia School of Construction
  • UTP Panama
  • IPTC Changuinola

Job Titles Held:

  • General Warehouse Associate
  • Cook
  • RGM
  • Seaman, Cook, Butcher and Sous Chef

Degrees

  • 03/2008 GED
    01/1991 GED
    01/1988 High School Diploma

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