Walmart Ogp resume example

At PacSun we had many small tedious jobs we were in charge of like

• Organized racks and shelves to maintain store visual appeal
• Applied security and loss prevention training toward recognizing risks and reducing store theft.
• Maintained records related to sales, returns and inventory availability.
• Maintained organized, presentable merchandise to drive more sales
• Correctly sort through new shipment with right procedures and displaying them in the right spots on the sales floor or in the back storage room

As well as organizing the store we are always on our feet an alert with greeting customers and pushing for sales. I most importantly learned that organization is key in this business for you to know your way around the store and what inventory we have on hand.Consistency is another working trait I gained from my time with PacSun. When putting away close from fitting rooms, back stock, or shipment depending on where the product belongs its is displayed a certainty way an we do the best on making sure all the folds of that product is the same with no overlapping or obvious different sizes in the folds.

As a cook you are responsible for many task in a every day to day basis like

• Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
• Prep food correctly and safely like garnish, Sauces, and Deserts ahead of service
• Prepared identical dishes numerous times daily with consistent care.
• Cleanliness in work ares such as stations, Sinks, Freezers, Dry Storage and cooking equipment
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Safely use equipment

We are given task by the Chef everyday wether on the sushi bar or in the kitchen its cleaning, cooking, or prepping food for an event. We do our best to set up for success based off of the reservations. I've been put in many situations that have helped me grow as an individual even if at the time it didn't seem like it. I've learned how to adapt and work in uncomfortable situations because in the kitchen you are surround by grills of high heat as well as ovens and fryers meanwhile with not the biggest work space. At times you can find yourself backed up on an insane amount of tickets which would be frustrating to most but over the time I learned how to work in that high volume pace with consistency

As a busser at Lava Lava Beach Club my job was to set tables ahead of the reservations by

• Disinfecting tables and setting silverware and napkin
• Refilled condiments on each table when running low.
• Washed dishes, glasses and cutlery when dishwashing staff became overwhelmed.
• Conferred with cooks to produce accurate orders, verifying accuracy prior to delivery.

As soon as the reservations show up we are giving a section to focus on in which we greet the table with however much waters needed. We also check in on our sections to clear any empty dishes on the table and assist the server for there sections when it gets overwhelming for them. As a food runner we are Given dishes by the expo ranging from 1 dish to 14 or more. He will assist us with the table number its going to and the order of which to set each dish down and where. I've picked up traits like improving my customer service skills and working with people in all states of mind. Multitasking is also another trait you are forced to learn because of the many different task you are responsible for as well as sections. Working in the restaurant business I've noticed that in just minutes it can go from smooth sailing into a disaster so you learn how to adapt in situations especially when it is high volume and crazy busy.