Alvin Mendoza Rodriguez

As a Lead Production Operator I’ve been able to do the following:

Work well with different crews as well as night crews when asked.

Be able to understand the equipment in my department and have the ability to troubleshoot them.

Be able to make quick decisions to help assist supervisors and leads.

Be able to go to any area and know how to run the equipment within the department without issue.

As a Utility Operator I’ve had the privilege to work under Hector Aguilar and his crew.

I’ve learned how to operate the equipment in different areas and also learned how to troubleshoot them.

I was also able to train other operators into understanding how to run the machinery in the milk processing area.

I was able to cover for my operators break’s and be able to run their equipment.

Work closely with other supervisors and the management team with certain projects that involve the bigger machines such as the HTST’s and UF01 unit.

As a Milk Receiver, we were tasked with learning the fundamentals about our job such as the flow of milk from the receiving bays over to the milk silos in the milk processing area, how to operate and troubleshoot the equipment that allows up to unload milk from the milk tankers, monitor silo levels, run the antibiotic testing machines in the milk lab and making sure they tested negative before proceeding to unload the milk tankers, and how to sample milk tankers and what information to write down for the sample vails, as well as doing our best to ensure food safety.

The cooks at Sonic were responsible for keeping their work areas clean and organized, as well as responsible for taking inventory.

Accurately filling out the daily temperature logs and insuring our fryers and grills were maintaining their temperatures throughout the day.

Maintaining good GMP’s.

During closing, we were responsible for cleaning out the fryers and grills and making sure they were cleaned properly and ready for the next day.

During my time as a cook for KFC, we were tasked with keeping our work area clean and tidy. Keeping an eye on inventory, and filling out a temperature log. Being able to clean out the fryers effectively to have it ready for the next day. As well as making sure we are following good GMP’s and are always audit ready