Clarissa Skenandore

As the Production Technician I am the lead on the production floor. I am responsible for maintaining quality products by leading a large team of operators using Injection machines to form plastic products, Im to insure that my team has the knowledge and tools needed to perform their duties in a safe and efficient way. while checking the products for quality as well as managing the organization of our inventory.

• Prepared pallets of boxes for easy transportation between customer and storage locations.
• Handled inventory control and cycle counting procedures.
• Inspected equipment and used troubleshooting approaches to keep machines operational.
• Documented warehouse stock each day and reported inventory totals to supervisor.
• Used hand-held scanners and physical logs to accurately track item movements.
• Followed verbal and written instructions to properly move and ship products.
• Inspected incoming and outgoing shipments to verify accuracy and prevent errors.
• Assisted warehouse manager with during busy periods, developing new skills while boosting warehouse efficiency.
• Removed jams and unblocked conveyor system to maintain flow of goods.
• Delivered updates on anticipated task completion times.
• Read production orders, work orders, shipping orders and requisitions to determine items to be moved, gathered or distributed.

• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Aligned seasonal promotions with ingredient availability to maximize profits.
• Forecasted supply needs and estimated costs.
• Placed orders to restock items before supplies ran out.
• Collaborated with staff members to create meals for large banquets.
• Modernized work processes to reduce guest wait times and boost daily output.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Hired, managed and trained kitchen staff.
• Collaborated with other personnel to produce and modify menus and selections.
• Verified compliance in preparation of menu items and customer special requests.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.