Topan Benarivo

• Managed household errands and other essential duties.
• Managed inventory and supplies to ensure materials were available when needed.
• Maintained updated knowledge through continuing education and advanced training.
• Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
• Worked effectively in team environments to make the workplace more productive.

• Worked quickly and efficiently while maintaining high standards of quality control.
• Assisted in the development of new assembly processes and procedures.
• Monitored assembly line operations and identified any issues or problems that arose.
• Assembled components of a variety of products, adhering to production specifications.
• Followed standard operating procedures while performing tasks on the assembly line.
• Ensured work areas were kept clean and organized at all times.
• Maintained accurate records of product counts and materials used during assemblies.

• Checked food goods for quality to remove unwanted items and pack fresh goods.
• Wrapped and packed perishable food in boxes based on quality and quantity.
• Prepared food packaging boxes by folding and taping.
• Lifted, moved and organized large boxes of food to transport to and from storage.
• Operated pallet jacks and material moving equipment to receive and transport items from various warehouse locations.
• Completed daily orders with expert picking and packing of shipments.

# pack salads to the boxes

# checking the temperature of the products

• Worked in production to improve efficiency.
• Broke down, cleaned and sanitized work stations at end of shift.
• Prepared and built food items according to standardized recipes and directions.
• Stored food properly by adhering to food safety policies and procedures.
• Followed production list provided by supervisor.
• Set up work stations, prep tables, service counters and steam tables.
• Cleaned and maintained commercial freezers, grills, ovens and other kitchen and food production equipment. commercial freezers, grills and ovens.
• Maintained clean work areas for optimal food quality.
• Observed company safety procedures and standards when operating machinery, using sharp tools and handling chemicals.
• Recorded production and test data for each food product batch such as ingredients used, test results and time cycle.
• Identified proper cooking times and temperatures for various food products based on written recipes and formulas.

• Sorted products by quality levels and arranged disposal or reclamation for inferior goods.
• Enforced sanitation and handling guidelines to meet regulatory compliance standards.
• Labeled picked items with correct information such as price, expiration dates and addresses.
• Estimated product weights visually or used equipment to determine precise values.
• Assessed raw product material for process suitability and documented observations for management.

• Packaged and attached labeling to various meat selections.
• Packed meat in Styrofoam, plastic and paper packaging and weighed on scale for pricing.
• Sanitized surfaces to maintain cleanliness of food service area.
• Inspected meat to perform quality assurance checks.
• Organized and stored items at specific temperatures to maintain freshness.
• Removed trash and cardboard from production areas to maintain proper cleanliness and safe department operations.
• Removed bones and cut meat into standard cuts in preparation for marketing.

• Picked and arranged fruit following specified instructions.
• Selected fruit to be harvested by studying size, shape, and color.
• Harvested fruit by grasping, twisting, pulling, shaking trees and vines to separate crop from plant.
• Packed 100% culled fruit to provide freshness and top quality products.
• Maintained safe work environment with standards of food and human safety regulated by Health Department.

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Circulated kitchen area to receive work assignments and identify support tasks.

# picking watermelon from the ground

# putting the watermelon to the tractor

• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Learned other teammates' work tasks to train as backup.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Plated hot meals and salads in aesthetically pleasing arrangements.

• Dish washing and cleaning up
• Cooking all food service from restaurant
• Serve the costumers well
• Refill the ingredients to the stall
• Cleaning the kitchen