Cyerdeon Franco Conol

• Collaborated with team members to ensure timely completion of orders during peak demand periods.
• Excellent communication skills, both verbal and written.
• Reduced order processing time with the use of RF scanning equipment and inventory management software.
• Improved order accuracy by meticulously picking items according to pick list and packing slip requirements.
• Performed proper lifting and handling techniques to maintain safe working environment.
• Optimized order fulfillment processes by regularly communicating with supervisors on any process improvements or issues encountered during daily tasks.
• Contributed to overall warehouse efficiency by assisting in other areas such as receiving, stocking, or shipping when required.
• Exceeded company expectations for order fulfillment speed and accuracy, consistently meeting or surpassing performance metrics.

Prepared and cooked food items according to recipes and quality standards.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.

• Cleaning and disinfecting public area in the building
• Cleaning bathrooms and public areas
• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Supervised line cooks to monitor food safety and order accuracy.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
• Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.