Francis Isreal Drumz

Forklift operations

• Handle Quality products
• Maintaing high GMP and OSH standards health an safety regulations in a manufacturing enviroment.
• Stacking and unstacking trailers in correct storage bays using pallets an crates.
• Shift items in warehouses ,timber yards,shipping terminals and factories.
• Complete forms and documentation
• Safely loaded and unloaded trucks using appropriate forklift attachments, reducing the risk of accidents or injuries.
• Unloaded and stacked materials by raising and lowering lifting devices.
• Wrapped pallets in plastic wrap and attached merchandise tags to prepare for shipping.
• Maneuvered forklift safely using appropriate load rates and maintaining clear visibility of work areas.
• Supported warehouse staff in meeting tight deadlines by prioritizing tasks based on shipment schedules.
• Collaborated with team members to complete tasks quickly and increase overall productivity.
• Prevented stock discrepancies by performing routine inventory checks using both manual methods and automated systems.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Pitched in to work line during busy periods or in place of sick employees.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
• Expanded business reach through positive word-of-mouth referrals and outstanding service quality, resulting in a growing client base.
• Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
• Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
• Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
• Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
• Recruited and hired employees to build effective culinary team for $[Amount] annual revenue-producing restaurant.
• Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.