Kurt Granich

• Monitored operations and reviewed records and metrics to understand company performance.
• Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
• Developed and implemented operational policies and procedures to ensure efficiency and accuracy of workflows.
• Directed and supervised a small team employees in daily operations.
• Utilized document management system to organize company files, keeping up-to-date and easily accessible data.
• Complied with company policies, objectives and communication goals.
• Maintained positive working relationship with fellow staff and management.

Working with the site team and take part in the general duties required to construct and bring plant online. This includes but is not limited to,

• writing procedures and batch documentation,
• training staff,
• measuring cycle times,
• support of engineering and other contract personnel,
• forklift and other mobile equipment operation,
• problem solving and consumable acquisition,
• Operate plant efficiently following schedules and cycle times laid out,
• Control and report consumption of raw materials and consumable items required by the workplace,
• Ensure good housekeeping and that plant equipment is maintained in good working order,
• Ensuring procedures are accurate and followed and that quality systems are in place and accurate data is recorded,
• Proposal of plant or process improvements and taking part in hazard and risk assessments as required.

• Stocked shelves with food supplies, such as canned goods and dry ingredients.
• Followed recipes accurately while adhering to portion control standards.
• Prevented spoilage or cross-contamination by storing food in designated containers and areas.
• Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
• Served food during catered events or banquets as requested by supervisors or chefs.
• Cleaned and sterilized dishes, countertops, and utensils to prevent bacteria growth.
• Followed recipes and customer requests to prepare meals.
• Swept and mopped floors to maintain cleanliness in the kitchen area.
• Inspected kitchen equipment for proper functioning before use.
• Prepared meats, vegetables or desserts according to orders or instructions.
• Cut or sliced meat, poultry and seafood to prepare for cooking.
• Distributed food to waiters and waitresses to serve customers.

As my first job in Australia it was a fill in job when i moved over.

• Operated forklift and pallet jack to transport heavy loads.
• Printed accurate labels and applied to boxes, crates and containers prior to shipment.
• Read orders to obtain item numbers and located merchandise in bins or on shelves.
• Reported any damaged or defective items immediately to supervisor for further investigation.
• Inspected product quality prior to packing and shipping out orders.
• Estimated weights, heights and centers of balance to make precise placements.
• Collaborated with team members in order picking processes ensuring efficient workflow.

• Observed, troubleshoot, and corrected situations likely to develop into operational problems and safety hazards.
• Inspected equipment regularly to identify and resolve maintenance issues and implement proactive repairs.
• Moved products to the next station for further processing.
• Read and understood the production orders to complete accurate work and minimize wasted resources.
• Cleaned and organized work areas to remove safety hazards.
• Fed, placed and unloaded items to contribute to efficient production.
• Inspected finished products to verify conformity to quality standards.
• Startup procedures.
• Resolved issues related to process control systems, instrumentation, and other technical components.
• Helped achieve team goals by rotating production lines and daily duties to meet demand.
• Sorted product components on work tables to maintain maximum organization and productivity.
• Set up and operated production machinery according to specific standards and protocols of company.

• Conducted pre-operational checks on machines prior to use in order to detect any malfunctions or damages.
• Operated equipment to move and position raw materials or finished components.
• Working with heavy machinery,
• Halal training,
• Cooking products & record keeping,
• Cleaning and sanitation procedures,
• Pouch filling,
• Retorting products,
• Palletizing final produce,
• Freezer work,
• Forklift operation,
• HACCP training,
• Comply with company policies regarding quality control procedures.
• Collaborate with other departments when necessary for successful completion of projects.
• Verified production orders prior to starting set-up.
• Keep detailed reports of maintenance activities performed on machinery.
• Ensure that safety guidelines are followed at all times while operating machinery.

• Operated ovens and other kitchen equipment safely and efficiently.
• Packaged baked goods for shipment according to company guidelines.
• Inspected baking equipment in accordance with cleanliness and safety standards.
• Evaluated raw ingredients and baked goods, assessing for quality control purposes.
• Followed recipes to mix dough in batches sufficient for daily production quota.
• Checked temperatures of ovens, proof boxes, and other baking tools regularly.
• Kept detailed records of production processes such as temperature settings and times for each batch of product produced.
• Washed preparation utensils, tools and machinery by hand or industrial dishwasher.