Dalton Sweeney
Warehouse Lead
La Vergne,TN
Summary
My name is Dalton Sweeney, I have around 3 years of warehouse experience in various departments such as picking, packing, sorting, shipping orders, problem resolution with orders and any arising issues as well as industrial recycling and material breakdown. I have experience in leadership roles and am an exceptional employee, leader and team player. I am punctual, Able to grasp new concepts quickly and train others, I am organized, Great at delegating and managing workflow. I always work hard and have a positive attitude.
Overview
8
8
years of professional experience
5
5
years of post-secondary education
Work History
Warehouse Lead
Hot Topic
12.2021 - Current
- Followed verbal and written instructions to properly move and ship products.
- Oversaw daily operations and shipping and handling processes.
- Maintained top performance standards while working in hot warehouse environment.
- Kept storage areas organized, clean, and secure to fully protect company assets.
- Trained employees on equipment operation and safety protocols.
- Prepared pallets of boxes for easy transportation between customer and storage locations.
- Oversaw warehouse staff and maintained efficiency in fast-paced environment.
- Supervised warehouse operations by managing employees during shifts.
- Acted as liaison between company departments and warehouse teams.
- Double checked records, daily reports, and inventory transactions to identify and correct variances.
- Promoted safety policies and practices among personnel, enforcing appropriate handling and use of equipment and products.
- Recorded information, shortages, and discrepancies to keep records current and accurate.
- Used hand-held scanners and physical logs to accurately track item movements.
Line Cook/Prep Cook
Chili's Restaurant
05.2016 - 12.2021
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Plated and presented all dishes to match established restaurant standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Monitored food quality and presentation to maintain high standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Verified proper portion sizes to consistently attain high food quality standards.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Prepared and cooked meals according to recipes and customer specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Trained and assisted new kitchen staff members.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Identified inefficiencies leading to improved productivity.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Adjusted recipes based on ingredient availability or customer request.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and supervised cooking staff to expertly meet daily needs.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Prepared and served various food items in fast-paced environment.
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Suggested actionable improvements to streamline training procedures.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Education
High School Diploma -
Lavergne High School
250 Wolverine Trail, La Vergne TN, 37086 08.2008 - 05.2013
Skills
Warehouse Functions
Timeline
Warehouse Lead
Hot Topic
12.2021 - Current
Line Cook/Prep Cook
Chili's Restaurant
05.2016 - 12.2021
High School Diploma -
Lavergne High School
08.2008 - 05.2013