Stevie Taylor

• Completed physical inventory counts each month.
• Completed daily cycle counts to maintain accuracy of records.
• Completed stock inventories to identify and address issues negatively impacting controls.
• Audited and corrected discrepancies in inventory numbers.

· Maintenance of vessels, diagnosing issues and proposing a course of action, Reporting all leaks, mechanical faults and breakdowns

· Ensuring safety equipment, lifejackets and UHF radio are onboard before departing each tour

· Operating within OHS/WHS guidelines

· Conducting tour safety briefings, explaining the basic operation procedure of the Sea Doo, including the rules and regulations of Darwin harbor including navigational channels.

· Maintaining a safe speed and keeping a safe distance

· Attentiveness to take action to avoid a collision with any other vessels on the tours

· Led and guided tours of up to 15 people by educating them with informational talks and facts and to showcase attractions and highlights of Darwin Harbor

· Demonstrate the safe use of a high powered Sea Doo vessel

· Built personal professional relationships with guests to promote positive experiences.

· Worked flexible hours; nights, weekend, holiday shifts at any time and under short notice

· Collected and deposited payments from guests.

• Processing of Seafood, upstake high hygeine standards of food handling, food safety supervision, and record management in temperature controlled environments
• Worked flexible hours across night, weekend and holiday shifts.
• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Organized and detail-oriented with a strong work ethic.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Paid attention to detail while completing assignments.

• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Implemented health and food safety protocols for food sales and production environments.
• Rotated products to reduce meat spoiling and waste.
• Used cash registers to total sales and collect money from customers.
• Used skewers, bone knives and twine to lace, tie and shape roasts.
• Prepared meat into forms ready for cooking by boning, tying, grinding, cutting and trimming meats.

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Adhere to safety and cleanliness standards and maintained equipment.
• Cut, trimmed beef, and prepare for packaging and sale.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Maintained Knife Edge keeping it sharp on a daily basis.

• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Used cash registers to total sales and collect money from customers.
• Implemented health and food safety protocols for food sales and production environments.

• Removed bones and cut meat into standard cuts in preparation for marketing.
• Slaughtered animals in accordance with religious laws and verified carcasses met specified religious standards.
• Skinning,
• Shackled and suspended slaughtered animals from conveyor for killing
• Trimming meat and presenting them into cuts from there primal for sale for Consumption
• Ground meat and trimmings to prepare sausages, luncheon meats and other processed meat products.