Corionna Clark

• Made food according to standard recipes with requested changes for customer satisfaction.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Distributed food during busy peak periods to drive customer satisfaction.
• Planned and organized food preparation activities from chopping ingredients to plating.
• Prepared food orders to support waitstaff and other team members.
• Measured, mixed and cooked ingredients following directions and nutritional restrictions.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.

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• Organized employee work schedules
• Mplemented quality-control systems based on data collected from productivity reports
• Rained and advised new hires on the expectations and daily operations of their new positions
• Ssisted supervising managers with onboarding and recruitment
• Ppointed as the lead auditor and manager of the company's
• Nternal Audit Program
• Anage project through status meetings, weekly reports, identifying risks, and tracking and fixing issues
• Esigned, developed, and created projects threw team management
• Id inventory check from those results did data entry work with doing adjustments and budgeting
• Operated pallet jacks and forklifts to aid in safe transport of heavy items.
• Handled packages with care while transporting from truck to loading dock.
• Unloaded packages with care and placed in proper staging area.
• Loaded packages onto pallets and into staging areas as directed.
• Monitored weights and dimensions of boxes and pallets for compliance with standards.
• Adhered to company safety protocols and complied with OSHA standards.
• Managed warehouse operations and verified proper shipment procedures.
• Used handheld scanners to efficiently track and maneuver freight throughout distribution network.
• Maintained organized work area by storing equipment safely and properly.
• Assisted other team members in navigating large loads.
• Pulled items from shelves based on number, size, color, quantity and quality requirements.
• Used barcode scanners and other technology to track and document cargo information.