OBJECTIVE

Getting in the field where I’m experienced in restaurant and in production warehousing to further my skills that I know now

SKILLS & ABILITIES

2.5 years of Basic Knife Skills, 1 year in CPM, 8 months in using a scrubber and propane buffer

EXPERIENCE

Dishwasher/ Prep, Company Name

Starting off as a fryer I also prepped side orders, portion seafood and meats, two people dishwashing. Helped out with dishwashing in the evenings to close Fri.- Sun. worked double shifts during busy days learned how to slice steaks and chicken raw. Started off with 11.50 hr.- 15 hr.

03/2016-01/2018

Janitor, Diversified Cleaning Services

Swept, Mop, Scrubbed with machinery, buffed for WinCo Foods starting off in veggies, Bulk Foods, Deli then move to the checkout stands, Bakery, then to soda down to cleaning supplies then to the main giant isle when coming in the to medication down to the cereals and finally Frozen Foods

Packer, Northwest Packaging

Sorted Pre-packaged loin chops, rib chops, ground beef in small/

Large packages in to crates depending on the materials they would be sorted in its own way at a steady fast pace when going on the conveyer belt after each crate is scaled and labeled with name of product. Finally we stacked them on pallets each was started with a base of 4 and each different meat had its own height to it, unless there was a special order

CPM, Ostrom Mushroom Farms

Started with unloading boxes of 3 on to conveyer belt then each box is weighted out labeled by quality, size and if white or portabella mushrooms and by the picker and what house it was picked from, Following the conveyer Belt the boxes are being sent into a cooler room which are re-palletized by grade, size and any special orders. Finally each pallet is put in a freezing vacuum tank for 5 min with record of time in/out and temperature before/after

12/2014-08/2015

08/2014-03/2015

12/2013-08/2014

EDUCATION

GED, South Puget Sound Community College

2011 Mottman Road SW, Olympia, WA 98512

2012

COMMUNICATION

When I don’t understand how it’s done correctly I like to ask till I can get it done properly and if I notice that I want to learn more I’ll ask if it’s possible that it can be taught to me. If I can’t make it to work on a day I am shedule I call ahead of time