Shae Ardener

THIS WAS ONE WEEK PAID WORK EXPERIENCE

• Assisted supervisor with various daily tasks which improved productivity and resulted in better efficiency.
• Spoke with peers to verify task completion, meeting tight deadlines, and schedules.
• Washing of completed vehicles before collection
• Removed rust and other debris from surfaces to paint and fill cavities and dents using sandpaper, solvents
• Prepared vehicles by removing unnecessary accessories and applying protections to adjacent surfaces.
• Replaced and repaired vehicle parts according to work order instructions.
• Reassembled and replaced parts to complete body repairs.

• Inspected finished garments to address flaws and verify adherence to quality standards.
• Assisted with inventory management and restocking of supplies for continuous availability.
• Maintained clean and organized work area and verified safe and proper equipment functionality to reduce downtime.
• Checked conformance of finished pieces with rulers.
• Identified malfunctions or failures by routinely monitoring and analyzing equipment operations.
• Calculating how far curtain hooks needed to be spaced out equally with hooks counts already provided.
• Assisted supervisor with four large commercial orders

• Answered constant flow of customer calls with minimal wait times.
• Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
• Updated account information to maintain customer records.
• Offered advice and assistance to customers, paying attention to special needs or wants.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
• Clarified customer issues and determined root cause of problems to resolve product or service complaints.
• Handled customer inquiries and suggestions courteously and professionally.
• Developed and updated databases to handle customer data.
• Managed around 50-80 calls a day

• Prepared cooking ingredients for chef.
• Set up food stations by following chef's orders.
• Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
• Performed other tasks as assigned by sous chef or chef
• Maintained well-organized mise en place to keep work consistent.
• Operated commercial cooking and baking equipment in support of head chef.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Ordered new ingredients and supplies to meet expected needs.
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• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Seasoned and marinated cuts of meat, poultry and fish.
• Collaborated with staff members to create meals for large banquets.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Rotated through all prep stations to learn different techniques.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Created unique daily specials to drive business growth.
• Decorated cakes, cupcakes and other pastries according to customer requests.
• Followed food safety standards when handling ingredients.
• Determined baking times for various items.

• SAME AS ROCOCO