Graciela Torres

• Compliment of GMP and follow the Standard Operating Procedure (SOP).
• Knowledge and effective management of each machine or equipment of the main line and special rooms.
• Configure the parameters required for each type of raw material in the different counting, filling or weighing machines. Scale calibration and set tare on scale.
• Knowledge about the documentation of each production order and the correct performance of the inspections and different steps throughout the production according to the Finished Product Specification Bache.
• Documentation of production orders and cleaning times in the logbooks of the machines and the area.
• Adequate management of raw materials and components of each production order. (FIFO inventory method).
• Report to the mechanics in a timely manner the challenges of the machines.
• Calculation and correct scanning on SAP System of labor hours and machine use hours of each production order (Direct Cost).
• Perform the cleaning and sanitization of all equipment and contact surface before and after each production.
• Preparation of the daily production report of the production line and room.
• Other activities in Fulfillment . Searching for medications to prepare orders, scan them in the system, package them and send them out.

• Following the prep list created for plan duties.
• Labeling and stocking all ingredients on shelves so they can be organized and easily accessible.
• Measuring ingredients and seasonings to be used in cooking.
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties.
• Prepare simple dishes such as salads, entrees etc.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.

• Responsible for training crew members for their day-to day work serving customers: preparing food, keeping restaurant and kitchens clean and tidy.
• Working well as part of the team – providing support in all areas when needed.
• Evaluating crew members skills and offering them extra help with any task they may have a problem with o ensure ingredients are drawn according.
• Overseeing inventory management to ensure ingredients are draw according to FIFO principles.
• Running front counter, able to interact with customers, receive and process orders.

• Responsible for following Airline cart and catering Standards of Operating Procedures for inspecting airline carts and vehicles.
• Maintained established processes that support airport and airline security processes and regulations.
• Ensured compliance with all Company standard operating procedures and policies.
• Worked with other associates to inspect carts. Assisted in compiling data for inspection incident statistics.
• Documented inspection activities on required paperwork for statistical purposes.

• Hired staff.
• Supervised kitchen at the time of

service .

• In charge of setting up the different food stations o Supervised cashiers, collected cash and reconciled cash and receipts. Prepared and issued orders for ingredients as needed on a daily basic.
• Ensured food was delivered timely and accurately.