Customer Service Warehouse Supervisor

Juan Torres

address: *** **** ***** ******, *****, New York, 10451

email: **********@*****.*** phone: 646-***-****

Education: Delaware Valley Job Corps, 2010

A very friendly and upbeat individual dedicated to giving exceptional service in work the environment. Committed to satisfying customers, coworkers, and employers by being punctual, respectful, and honest. Works well under pressure and in a fast paced work environment. Able to think big and small as well as lead and follow direction.

Customer Service: 9+ Years Experience

Food Industry: 9+ Years Experience

Cooking Production: 5+ Years Experience

Food Production: 5+ Years Experience

Retail Merchandising: 5+ Years Experience

Management: 4+ Years Experience

Skills: Food Plating, Food Prep, Line Cooking, Cooking Lead/ Supervision, Production Management/ Supervision, Food Handlers Card, Food Safety Certification, CIP Certification, Housing Super, Housing Management, Basic Plumbing, Basic Electricity Work, Basic Carpentry, Hospitality, Warehouse Management, FIFO, Forklift Certification, Receiving, Pastry Prep

Software Skills:

Mac and PC OS Microsoft Suite Mac Suite Adobe Photoshop Adobe Indesign Adobe Illustrator Adobe Text MPOS Systems

References:

Abigail Clark, Van Leeuwen Ice Cream, 347-***-****

Temel Clarke, Van Leeuwen Ice Cream, 917-***-****

Experience:

•Van Leeuwen Artisan Icecream

Production Management and Warehouse Supervisor

Brooklyn, New York; 2015- Present

-Preparing product for distribution by assembling the production equipment, maintaining machinery (maintenance), and annually conducting upkeep of production inventory.

-Managing the production team. Creating schedules, issuing write ups, correcting employee time cards, managing request offs/vacations, working directly with HR, and leading multiple shifts.

-Prepping the production material for daily operations. Ordering supplies, managing ingredients needed for special production, checking dates and quality of product, and upkeep of storage ingredients.

-Receiving pallets of product in the warehouse and checking inventory daily. Contacting distributors, cross referencing product qualifications, checking standards of shipments.

-Prepping pallets of product for distribution. Ensuring proper standards, food safety, and DOH regulations.

-Creating daily planning for all production, weekly.

-Hiring and advocating for the brand regionally.

•Farm and Fish -

Customer Service and Line Cook

New York, New York; 2013-2015

-Prepared all different types of meals including meats and seafood.

-Clean portioning, exceptional plating artistry, and food regulation.

-Maintained department sanitation and QA standards by cleaning and sanitizing all work surfaces, utensils, and equipment. Kept floor clean of debris and spills.

-Maintained exceptional bar and display conditions by filling, cleaning, straightening, culling, and rotating product.

-Greeted customers and provided them with samples as requested.

-Prepare product with proper washing, cutting, peeling, and slicing procedures.

-Utilize and maintain equipment as required by department; reported any problems immediately.

-Checked to ensure that proper temperatures are maintained in the display case, and in all storage areas.

-Checked refrigeration equipment for proper performance regularly; report any failure immediately.

-Followed approved procedures for receiving and storing product to ensure quality protection and product rotation.

-Handled damaged and unsaleable product according to company policy.

-Maintained signage on all items to alert customers to product choices, price, allergens, and ingredients.

-Maintain supply area, including utensils, packaging and condiments.

-Adhered to all Federal, State, and Local regulations as they pertain to the produce operation.

-Dressed accordingly to company policy to include uniform, name badge, and a hat or hair restraint. Used disposable gloves when handling.

•Forgers -

Prep Cook

New York, New York; 2010-2013

-Measure ingredients and prepared them in accordance to chef’s specifications.

-Washed and portioned in order for ingredients to be included in different meals (shellfish, different meats, etc).

-Cut and portioned different types of meat according to specifications.

-Followed recipes with exact instruction.

-Made stock soups to be used in further cooking procedures.

-Placed food trays under food warmers, so that the food arrives in good condition at the table.

-Distributed the plates to be used by serving staff.

-Accepted or rejected ingredients from food suppliers based on quality, appearance, and conditions.

-Kept track of ingredient quantities and ensured they were always stocked for week.

-Stored ingredients in dedicated containers for best preservation.

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