Elijah Emery

• Prepared club rooms by arranging, cleaning, and supplying them efficiently.
• Enhanced cleaning supplies alongside janitorial duties and maintenance.
• Assisted in upholding quality standards set by supervisors.

• Cleansed culinary equipment, utensils, and machinery.
• Arranged dishes to enhance dining experience using establishment's presentation principles.
• Ensured precise food portioning to enhance presentation.
• Motivated team to consistently meet challenging restaurant regulations.
• waited food and ran drinks and plates for chef.

• Marked and labeled containers with accurate shipping information to prevent delays.
• Monitored aisles and floor areas for neatness and organization to enable forklifts to operate throughout warehouse.
• Picked products from designated locations using various tools and transferred to appropriate areas for further processing.

• Picked up heavy objects using proper lifting techniques to avoid personal injuries.
• Promoted workplace safety and smooth production by keeping workspaces clean, organized and free of hazards.
• Monitored aisles and floor areas for neatness and organization to enable forklifts to operate throughout warehouse.

• Measured, mixed, and prepped raw materials according to company specifications and recipes.
• Maintained temperature, sweep and sanitation logs to document proper conditions.
• Oversaw handling of special-order items for decorated cakes, cupcakes, tarts, and pastries etc.
• Produced 750-1500 units of finished bread per 7–11-hour shifts for a township in a two man operation.
• Presented completed foods, paying special attention to overall presentation and necessary garnishes.

• Prepared food for service based on daily specials and chef's needs.
• Set up and performed initial prep work for food items such as soups, sauces, and salads.
• Regulated oven, broiler, and roaster operations for cooking at correct temperatures.
• Filled in for the dishy occasionally.

• Operated fryers and grills according to instructions to maintain safety and food quality.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.

• Applied paint, stain and varnish to wood, metal, plastic, and drywall both inside and outside of residential dwellings using sprayers, brushes, and rollers.
• Sanded, stripped, brushed and power washed surfaces to clean and smooth, ensuring adherence of paint and primer.
• Used plaster, putty, and wood filler to fill cracks, holes, and gaps in joints prior to painting to promote paint durability.

Stacked and packed finished pallets efficiently for shipping.

• Stored inventory in designated locations within the warehouse facility based on size, type.
• Reported any damaged items immediately to supervisors so they could be replaced quickly.
• Stored and organized items in tool or supply rooms, allowing for easy retrieval.

• Used trolley jacks to move pallets to conveyors, unwrapped stock, and fed it to shivs.
• Ran ingredients by feeding each recipe through the factory's system, then allowing it to mix and dispense.
• Managed assortment lines by lidding and packing products for final assessments.
• Packed products into designated boxes, taking care to protect items from damage or shifting during transport.
• Picked up heavy objects using proper lifting techniques to avoid personal injuries.
• Inspected merchandise for wear or defects, disposing of damaged items as instructed by supervisors.

• Placed bracing, straps and other protective devices onto items in transit to prevent damage.
• Assisted in physical inventories as needed.
• Identified damaged or defective items and reported them to supervisor.
• Maintained cleanliness of warehouse space.
• Checked cargo before transportation and determined whether items adhered to proper regulatory standards.
• graded timber and packed all timber.

• Coordinated supplies, placed orders and managed stock on hand for bakery.
• Stocked shelves with freshly baked goods.
• Alerted management to broken utensils and operation problems with ovens, coffee machines and registers.
• Frosted cakes using pastry bags or spatulas.
• Set ovens to appropriate temperatures to pre-heat.
• Prepared pastry creams, fillings, icing, chocolate mousse and other components used in decorating and filling baked goods.
• Placed finished products onto cooling racks after baking.
• Adapted measurements to meet quantity of bakery items being prepared.
• Carried out daily maintenance on baking machines and equipment.