Brandon Kloesel

• Completed inventory counts, reordered stock, and removed expired items from supply.
• Restocked products based on available inventories and customer demands.
• Cut meats to customer specifications and answered questions about specialty products.
• Maintained excellent levels of food safety by frequently checking product dates and temperatures.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Managed phone and in-person custom orders

-Proofread and Edited signs for dishroom when proper guidelines were not followed

-Cataloged and temperatures of perishable items

-Negotiated the organization of food display between kitchen staff and senior management

• Monitored and reported on hearing risks of various onsite jobs, and recommended proper levels of PPE
• Constructed map of areas with potential hearing risk, and marked those without access to proper PPE
• Constructed and presented on PPE access and created a framework for future PPE management