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Veterinary Food Inspection Specialist Resume Example

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VETERINARY FOOD INSPECTION SPECIALIST
Professional Summary

Dependable Job Title bringing Number years of experience receiving, stocking and sorting Type materials. Commended for improving stock efficiency % by organizing products by size, weight and storage location. Safety-conscious individual with positive, energetic attitude and excellent communication skills.

Enthusiastic Job Title eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Task and Task and training in Skill. Motivated to learn, grow and excel in Industry.

Detail-oriented Warehouse professional with demonstrated proficiency in Skill. Skilled at multi-tasking to deliver accurate and on-time work outcomes in fast-paced work environments. Offering Number years of successful performance in Type facilities.

Skills
  • Microsoft Office
  • Adaptability
  • Customer service
  • Teamwork
  • Verbal and written communication
  • Excellent work ethic
  • Interpersonal Communication
  • Good listening skills
  • Multitasking abilities
  • Collaboration
  • Training & Development
  • Relationship-Building
  • Leadership
  • Detail-oriented
  • Self-motivated professional
  • Supervision
  • Written Communication
Work History
Dec 2018 - CurrentCity, State
Veterinary Food Inspection Specialist / Company Name
  • Labeled picked items with correct information such as price, expiration dates and addresses.
  • Compared shipments against packing slips to confirm completeness and accuracy of delivery.
  • Improved type through consistent hard work and dedication to project or department or task or customer.
  • Served customers in a friendly, efficient manner following outlined steps of service.
  • Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
  • Successfully maintain clean, valid driver's license and access to reliable transportation.
  • Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
  • Created plans and communicated deadlines to ensure projects were completed on time.
  • Completed task to ensure compliance with relevant type regulations.
  • Identified issues, analyzed information and provided solutions to problems.
  • Led type team in delivery of type project, resulting in result.
  • Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
  • Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
  • Used coordination and planning skills to achieve results according to schedule.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Identified inefficiencies leading to improved productivity.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Cooked all menu items according to specified instructions.
  • Prepared ingredients for menu items.
  • Trained and assisted new kitchen staff members.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Practiced proper safety and sanitation standards.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Prepared average of Number menu items per shift.
  • Managed opening and closing shift kitchen tasks.
  • Determined whether restaurants' compliance plans satisfied environmental health and food safety requirements.
  • Inspected area restaurants to measure compliance with food safety and environmental health regulations.
  • Evaluated employees' compliance with personal hygiene standards and food industry's Good Manufacturing Practices.
  • Confirmed sanitation procedural compliance in Type and Type processing facilities.
  • Created maintenance work orders related to general facility upkeep.
  • Trained line personnel on quality control procedures.
  • Presented written and oral documentation of investigations, surveys and field assignments.
  • Participated in Type and Type investigations.
  • Verified that processed Type and Type food products were free of contamination.
  • Provided line workers and production supervisors with advisories on quality deficiencies and updated policies.
  • Maintained quality inspection records database.
  • Calibrated Type, Type and Type recording and measuring equipment.
  • Coordinated with systems partners to finalize designs and confirm requirements.
  • Performed daily inspection rounds throughout facilities to check on all equipment and machinery.
  • Repaired faults, reassembled products and completed additional tests.
  • Generated and submitted detailed reports to regulatory agencies and company leadership to help drive enhancements.
  • Collected Type readings throughout production processes to monitor levels.
  • Disposed of unsound and unsafe materials, products and equipment to prevent inappropriate reuse.
  • Conducted inspections, tests and measurements of Type and Type materials to verify adherence with regulations and desired specifications.
  • Evaluated items to assign grades and marked quality level, rejection status or acceptance.
  • Located and investigated production concerns and helped management implement corrective actions.
  • Recommended architectural improvements, design solutions and integration solutions.
  • Checked color, shape, texture and grade of products and materials against established templates, charts and samples.
  • Conducted tests and diagnostic procedures using tools such as analyzers, multimeters and power supplies.
  • Set up kitchen every morning, including turning on equipment, cutting ingredients and stocking workstations.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
  • Recommended changes to help increase team productivity and align menu more closely with customer preferences.
  • Maintained high customer satisfaction levels by preparing orders accurately.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Used downtimes to prepare ingredients and restock supplies for expected busy periods.
  • Received, unpackaged and stored incoming food deliveries.
  • Checked and logged food temperatures every Timeframe.
  • Inspected equipment such as refrigerators and warming lamps every Timeframe to check compliance with safe operating levels.
  • Kept work areas neat, clean and in full compliance with company standards and applicable health codes.
  • Learned Job title and Job title work tasks in order to provide skilled backup for diverse roles.
  • Used proper handling and preservation methods while packaging and storing food products.
  • Adhered to Type procedures in preparing food items.
  • Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
  • Maintained composure and work quality while under stress.
  • Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
  • Measured, mixed and cooked ingredients properly in alignment with nutritional restrictions.
  • Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
  • Maintained high personal grooming standards and uniform presentation.
  • Followed food preparation and storage guidelines established by Health Department.
  • Coordinated food handling in alignment with sanitation standards.
  • Kept workstation and equipment clean, organized, sanitized and sufficiently stocked.
  • Transferred supplies and equipment between storage and work areas to expedite food preparation.
  • Guaranteed customer satisfaction by quickly delivering orders.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Planned and organized food preparation activities, including Duty and Duty.
  • Lifted and carried materials weighing up to Number pounds.
  • Demonstrated knowledge of industry best practices regarding labeling and packaging.
  • Maintained and repaired facilities, equipment and tools to achieve operational readiness, safety and cleanliness.
  • Handled number calls per timeframe to address customer inquiries and concerns.
  • Collaborated with department or management to achieve result.
Sep 2015 - May 2016City, State
Cook / Company Name
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Managed Number-person staff, supervised preparation of Type foods and explained steps for readying specialty items, including Type and Type food.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Reduced restaurant's annual food and labor costs by Number% through proper budgeting, scheduling and management of inventory.
  • Transitioned between breakfast and dinner service by Action and Action.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
  • Ordered and received products and supplies to stock kitchen areas.
  • Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Produced over NumberType dishes per day and maintained near-perfect customer satisfaction scores.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
  • Set up kitchen every morning, including turning on equipment, cutting ingredients and stocking workstations.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Recommended changes to help increase team productivity and align menu more closely with customer preferences.
  • Maintained high customer satisfaction levels by preparing orders accurately.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Used downtimes to prepare ingredients and restock supplies for expected busy periods.
  • Received, unpackaged and stored incoming food deliveries.
  • Checked and logged food temperatures every Timeframe.
  • Inspected equipment such as refrigerators and warming lamps every Timeframe to check compliance with safe operating levels.
  • Kept work areas neat, clean and in full compliance with company standards and applicable health codes.
  • Learned Job title and Job title work tasks in order to provide skilled backup for diverse roles.
  • Used proper handling and preservation methods while packaging and storing food products.
  • Adhered to Type procedures in preparing food items.
  • Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
  • Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
  • Maintained composure and work quality while under stress.
  • Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
  • Measured, mixed and cooked ingredients properly in alignment with nutritional restrictions.
  • Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
  • Maintained high personal grooming standards and uniform presentation.
  • Followed food preparation and storage guidelines established by Health Department.
  • Coordinated food handling in alignment with sanitation standards.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Transferred supplies and equipment between storage and work areas to expedite food preparation.
  • Kept workstation and equipment clean, organized, sanitized and sufficiently stocked.
  • Guaranteed customer satisfaction by quickly delivering orders.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Aug 2015 - Mar 2016City, State
Culinary Arts Student / Company Name
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Observed Job title and Job title and how each prepared different specialties to gain knowledge in those cooking techniques.
  • Read through recipes and set up all ingredients in advance for Job Title.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Suggested actionable improvements to streamline training procedures.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared average of Number menu items per shift.
  • Identified inefficiencies leading to improved productivity.
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Transitioned between breakfast and dinner service by Action and Action.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Cleared dishes and glassware quickly following each course.
  • Maintained flexible work schedule including evenings, weekends and on-call to meet event needs.
  • Fostered enjoyable event atmosphere through friendly guest interactions
  • Monitored dietary restrictions and served guests with special needs.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Presented food and beverages on buffet tables and drink stations to meet contract specifications and level of event formality.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Prepared dishes for catering events or during high-volume shifts.
  • Adhered to company quality constraints and industry best practices for guest satisfaction.
  • Served appetizers, entrees and refilled beverages for events up to Number guests.
  • Executed synchronized meal service simultaneously serving multiple guests with speed and efficiency.
  • Operated standard kitchen equipment with focus on safety and sanitation.
  • Returned reusable goods and serving equipment for inventory and restock.
Education
Aug 2016City, State
Certificate in Culinary ArtsEscuela Hotelera De San Juan
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Resume Overview

School Attended

  • Escuela Hotelera De San Juan

Job Titles Held:

  • Veterinary Food Inspection Specialist
  • Cook
  • Culinary Arts Student

Degrees

  • Certificate in Culinary Arts

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