Production Worker Team Member

**/**** ** *******

Anacortis, WS

**/**** ** **/****

Honolulu, HI

**/**** ** **/****

BRYAN LAGMAY

Summary

I have over 20 years expierence in a kitchen. Working in high paced and stressful enviorment.work well under pressure and strive working as a team member and independently. I am a people person works well with others.My passion is cooking and caring for others.I want to work for a company that supports my passions and a company to grow with.

Skills

Loading and unloading protocols

Documentation ability

Assembly procedures

Equipment calibration

Product assembly

Quality inspections

Batch production

Quality assurance standards

Machine setups

Equipment operation

Experience

Production Worker

Sugiyo USA

Reviewed incoming materials and compared to documentation to check accuracy and quality of [Number] daily orders.

Operated hand trucks, forklifts and scissor lifts. Built and packaged products to comply with multiple work orders and deadlines. Inspected finished products for quality and adherence to customer specifications. Calibrated and adjusted equipment using tools such as calipers, micrometers, height gauges, protractors and ring gauges.

Cook 1

Lanakila Pacific

Established and maintained open, collaborative relationships with kitchen team to maximize efficiency. Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

Maintained consistent quality and high accuracy when preparing identical dishes every day. Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items. Set up and performed initial prep work for food items such as soups, sauces and salads. Created approximately [Number] orders simultaneously during busy periods. Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.

Developed strategies to enhance food-presentation aspects of catering and retail environments. Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction. Grilled and deep fried various foods, including meats, potatoes and fish. Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.

Precooked garnishes such as bacon pieces for later use to top off fresh dishes. Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant. Replenished food items from inventory and rotated ingredients to use oldest products first. Weighed, measured and mixed ingredients, following recipes to produce quality dishes. Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush. Precooked certain items during slow periods to reduce wait times at lunch and dinner rush. Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses. Enforced proper sanitation practices to prevent spoiling or contamination of foods. Regulated oven, broiler and roaster operations for cooking at correct temperatures. Cook

Anacortes, WA 98221 C: 808-***-**** ***********@*****.*** Honolulu, HI

05/1991

Wahiawa, HI

Gyotaku

Established and maintained open, collaborative relationships with kitchen team to maximize efficiency. Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items. Maintained consistent quality and high accuracy when preparing identical dishes every day. Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

Set up and performed initial prep work for food items such as soups, sauces and salads. Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush. Replenished food items from inventory and rotated ingredients to use oldest products first. Precooked certain items during slow periods to reduce wait times at lunch and dinner rush. Made recommendations to [Job title] regarding future food and equipment purchases to maintain product effectiveness.

Instructed [Job title]s in preparation of garnishes, dressings and side dishes. Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.

Education and Training

Leilehua High School

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