Dwight Dixon

• Organized product placement on shelves to improve accessibility for customers.

Zoned products on shelves to increase visibility and facilitate customer access.

• Demonstrated proper knife handling techniques, food preparation, presentation, cooking methods, safety measures and sanitation standards.
• Observed trainees while they prepared meals so that any errors could be corrected immediately.
• Ensured that all health regulations were adhered to in accordance with local laws and ordinances.
• Monitored the cleanliness of working areas throughout shifts and ensured that sanitary conditions were maintained at all times.