Abdul Gafur Mahzoz

• Improved product quality with meticulous attention to detail in the deboning, skinning, and filleting processes.
• Adapted quickly to various roles within the processing facility based on staffing needs or changes in production demands.
• Operated freezer systems for fish freezing to prevent bacteria growth and prepare for shipments via truck, plane or boat.
• Removed frozen fish from pans to bag, labeled and stacked in shipment freezer holds.
• Developed strong knife skills, enabling faster completion of intricate cuts without sacrificing precision or accuracy.
• Removed scales, bones and tails during cleaning procedures.

• Improved product quality with meticulous attention to detail in the deboning, skinning, and filleting processes.
• Adapted quickly to various roles within the processing facility based on staffing needs or changes in production demands.
• Operated freezer systems for fish freezing to prevent bacteria growth and prepare for shipments via truck, plane or boat.
• Removed frozen fish from pans to bag, labeled and stacked in shipment freezer holds.

-cleaned organized kitchen stations to promote team efficiency

-followed supervisor instructions to complete tasks on time

-scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands

-operated standard kitchen equipment with focus on safety and sanitation

-cleaned organized kitchen stations to promote team efficiency

-followed supervisor instructions to complete tasks on time

-scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands

-operated standard kitchen equipment with focus on safety and sanitation

-cleaned organized kitchen stations to promote team efficiency

-followed supervisor instructions to complete tasks on time

-scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands

-operated standard kitchen equipment with focus on safety and sanitation

-cleaned and organized kitchen stations to promote team efficiency

-followed supervisor instructions to complete tasks on time

-scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands

-operated standard kitchen equipment with focus on safety and sanitation

-helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise

-maintained clean, trash free workspaces to maximize productivity and safety