Forklift Operator Receiving Clerk

LaMorris Winters

**** ****** ****

Robbins, IL **472

***-***-**

***************@******.***

Extensive experience within the manufacturing sector within a specific focus in mixing. Flexible to learning new skills. Professional and teachable attitude. Open to opportunities that will allow personal growth and development.Core Competencies

Shipping and Receiving Clerk* Certified Forklift Operator* Warehouseman, Safety Awareness* Good Manufacturing (G.M.P.)* Hazard Analysis Critical Control Points(HACCP)* OSHA Certified in Lockout/Tagout procedure* Certified Transport* Hand Truck* Allen Bradley Mixer Operator* Modular Touch Screen* Large Conventional Ovens

Education

Associates Degree in Business Administration Lincoln College; Lincoln, IL - 1976-1978

Certificate: Courses in Food Science Georgia State University; Atlanta, GA- 1993-1996

Professional Experience

Mixer, Gold Standard Bakery: Chicago, IL – 2018 – Present

• Pre-scale Raw ingredients for danishes and croissants

• Operates forklift to pick up raw ingredients for baking within the factory

Mixer, Mondelez/Nabisco Bakery; Chicago, IL — 2011-2016

• Instrumental in the research and development of the Nabisco/Belvita breakfast biscuit roll out line

• Pre-scaled up raw ingredients for chocolate chip, Oreo, Ritz, whole wheat, Cheese Nips, and Belvita products

• Made changes to the mixer modular touch screen computer system for an efficient mix time.

Mixer, IBC Wonder Bread; Hodgkins, IL — 2003-2010

• Instrumental in the research and development of new specialty bread dough lines

• Pre-scaled up raw ingredients for the making of sponges for a finished dough product such as hot dog buns, hamburger buns, white, wheat, and rye bread.

Mixer, T. Marzetti Salad Dressing Company; Atlanta, GA — 1992-2002

• Responsible for pre-scaling raw ingredients that made a slurry solution, which was mixed into a base solution that when combined created salad dressing mix.

Mixer, Edwards Baking Company; Atlanta, GA — 1990-1992

• Pre-scaled ingredients for a slurry mixture that transformed into a mix for hot and cold filling. I then mixed the hot and cold filling for fruit pies