Armond Santee

• Supervised kitchen staff to ensure timely and efficient food preparation.
• Collaborated with chefs to develop seasonal menus and recipes.
• Maintained cleanliness and organization of kitchen workstations for optimal workflow.
• Trained new cooks on food safety standards and cooking techniques.
• Implemented inventory management practices to minimize waste and reduce costs.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained a clean and organized workstation, ensuring compliance with health department regulations.

Managed inventory control processes to ensure efficient stock levels and minimize discrepancies.

• Implemented safety protocols to enhance workplace safety and reduce incidents.
• Trained new associates on operational procedures, increasing team efficiency and productivity.
• Operated control panels to monitor and regulate equipment performance.
• Troubleshot operational issues, ensuring minimal downtime and efficient production.
• Conducted routine inspections to maintain safety standards and compliance.
• Coordinated with maintenance teams to schedule repairs and preventive maintenance activities.
• Trained new operators on system functionalities and safety protocols.
• Analyzed production data to identify trends and optimize operations.
• Assisted in training new panel operators to ensure smooth onboarding and skill development within the team.
• Supported team members in navigating complex panel systems, fostering a collaborative work environment.
• Produced between 75-100 Gas,water,oil , pipes per day

• Prepared high-quality ingredients and dishes according to menu specifications.
• Collaborated with kitchen staff to ensure timely meal service during peak hours.
• Maintained cleanliness and organization of workstations to meet health standards.
• Assisted in training new line cooks on cooking techniques and safety protocols.
• Monitored inventory levels, ensuring adequate stock of ingredients for daily operations.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Every Thursday morning we fed 80 golf club members in under 1 hour

• Operated forklifts and pallet jacks to efficiently move materials within warehouse environment.
• Received, inspected, and organized incoming shipments according to established protocols.
• Maintained accurate inventory records using warehouse management system software.
• Collaborated with team members to ensure timely order fulfillment and shipping processes.
• Trained new hires on standard operating procedures and safety practices for warehouse operations.
• Loaded, unloaded, and moved material to and from storage and production areas.
• Consistently lifted materials weighing as much as 60 pounds.
• Maintained clean workspaces by enforcing strict housekeeping guidelines for storage areas, dock bays, and equipment zones.
• Operated various types of warehouse machinery safely, adhering to all relevant guidelines and protocols.
• Assembled pallets and crates for secure transportation of materials.

Provided exceptional customer service, ensuring a welcoming atmosphere for all guests.

• Assisted in food preparation and assembly, adhering to safety and hygiene standards.
• Maintained cleanliness of work areas, equipment, and dining spaces to enhance guest experience.
• Collaborated with team members to ensure efficient workflow during peak hours.
• Developed strong customer service and product knowledge skills to enhance individual and team performance.
• Fostered positive work environment, leading by example and offering support to team members as needed.
• Prepped and sliced 50 pounds of deli meat daily

• Operated point-of-sale systems to process customer orders efficiently.
• Prepared and assembled food items according to safety and quality standards.
• Maintained cleanliness and organization of workstations during shifts.
• Assisted in training new crew members on operational procedures.
• Worked front counter, drive-thru and other areas.
• Collaborated with team members to ensure timely service delivery during peak hours.
• Use team work skills to keep drive thru and front counter times down 1-3 minutes