Danial Rodriguez

• Operated production equipment while following safety procedures and standard operating instructions.
• Monitored output quality and removed defects to maintain consistent product standards.
• Prepared materials, ingredients, and packaging supplies for production runs.
• Cleaned equipment and work areas to support sanitation and GMP compliance.
• Packed, labeled, and staged finished goods for storage or shipment.
• Supported workplace safety through strict adherence to safety protocols and regular inspections of machinery.

Maintained organized work area by cleaning and removing hazards.

I have ran skid steer off and on

Can run tractors been doing that for some time when I go haying

I have experience running manlift

I also have 15 years experience of forklift

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness, and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Worked flexible hours across night, weekend, and holiday shifts.

• Prepared menu items following recipes, portion standards, and food safety procedures
• Operated grills, fryers, and ovens to maintain consistent ticket flow
• Organized mise en place and restocked stations for efficient service
• Monitored food quality, temperature, and presentation before plating
• Maintained clean, sanitary work areas and followed health code requirements
• Supported inventory rotation and communicated low stock to management

• Prepared ingredients by washing, peeling, chopping, and portioning foods for daily kitchen service.
• Followed food safety and sanitation procedures to maintain clean, organized prep stations.
• Assembled salads, sides, and basic menu items according to recipe specifications.
• Stored ingredients properly and rotated stock to support freshness and reduce waste.
• Monitored prep lists and replenished supplies to keep kitchen workflow steady.
• Used knives, slicers, and prep equipment safely while maintaining consistent food quality.

• Operated dishwashing equipment to clean plates, utensils, and cookware efficiently.
• Sanitized kitchen tools and surfaces to maintain food safety standards.
• Sorted and organized clean dishware for quick access during service.
• Removed trash and food waste to keep prep and dish areas orderly.
• Followed sanitation procedures to support clean, safe kitchen conditions.