Gioconda Hancox

I was in charge of 15 associates, my shift started at 3 am. To 1 30 pm , this department is called fresh Kitchen”. Where different teams prepare different kinds of sandwiches , wraps or small meals, you can find this product at any Publix Store name “Grab and go “ I have had to verify no condensation on the ceilings, refrigerator socks, refrigeration units or walls , start the assembly line and verify it is operating properly, verify the conveyor belt, removable tables, and tools are clean and free of food residual ,verify the scales as well, verify line speed Hz is correct, verify products ingredients are set up correctly, verify packaging guide rails are set up correctly, verify stack off is prepared for production, prior to starting the assembly line. I was in charge to fill up all the line process Run Sheet , products must be documented in the same order as run on the line.with the time , date , line operator initials .

• Set up and operated production equipment in accordance with established guidelines.
• Maintained a clean and safe work environment by following all safety protocols.
• Monitored production line for any potential problems or malfunctions.
• Inspected finished products for defects before packaging them for shipment.
• Collaborated with team members to develop strategies for improving efficiency of line operations.
• Used daily system logs to document production information, discussing issues with management.