Dedicated operator with experience keeping machines operating and producing specification-compliant products. Background includes working alone or with skilled groups to monitor and maximize work quality. Dependable and hardworking with strong attention to detail. Diligent line cook possessing excellent cooking skills and strong knowledge of food safety. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need. Thorough Service Technician with commitment to superior service. Driven to consistently contribute value through impeccable work ethic and unending quest to achieve new service skills.
Skills
Equipment Selection
Equipment Maintenance
Installation
Operation Monitoring
Quality Control Analysis
Communication
Safety and compliance
Troubleshooting ability
Forms
Hand tools
Machinery
Materials
Problem Solving
Test equipment
Forklift
Food Presentation
Kitchen sanitation
Food safety
Food rotation
Education
CHRISTOVAL HIGH SCHOOLChristoval, TX, Expected in 05/2005 – –High School Diploma: - GPA:
Work History
University Of Wisconsin Madison - SOT Operator Balsam Lake, WI, 11/2020 - Current
Tended equipment during operation and monitored product to determine areas of concern and quickly correct problems.
Verified documentation and work order requirements.
Performed changeovers for specified machinery and retooled machines for change in product.
Assessed materials, parts and final products for quality, and removed defects.
Monitored quality of incoming materials and completed in-process quality inspections.
Loaded and operated assigned SOT machines to produce quality product.
Completed work according to schedule and helped struggling team members.
Operated SOT equipment safely and efficiently.
Verified specifications by measuring completed components.
Maintained organized, neat workspace and removed all waste and debris to promote efficiency and optimal productivity.
Westlake Chemical Corp. - Line Cook Obetz, OH, 12/2016 - 11/2020
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Collaborated with waiters to collect information about specific customer desires and dietary needs.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Distributed food to team members with efficiency in high-volume environment.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
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