Griffin Shoupp

Grill and Saute Stations.

• Anticipated and solved problems by taking decisive action.
• Maintained proper storage, prep and service procedures and maintained equipment and workspaces to drive sanitary conditions.
• Communicated verbally and worked cooperatively with employees and customers.
• Responsible for breaking down proteins and fish.
• Followed company, safety, security policies, and procedures.
• Monitored food inventory and supplies to prevent waste.

• Followed work specifications to obtain needed photography, videography, data sets and inspections
• Maneuvered drone and responsible for safe operations fallowing FFA guidelines.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Developed and maintained courteous and effective working relationships.
• Demonstrated strong organizational and time management skills while managing multiple projects.

• Conducted detailed inspections utilizing sUAV technology; licensed under FCC and FAA 107 regulations.
• Utilized advanced automated flight software for precise 3D roof scans, significantly enhancing project efficiency and accuracy.
• Helped create and implement innovative drone standards for group.
• Developed and maintained strong working relationships with professionals within assigned territory.
• Learned and used advanced drone inspection software to stay at forefront of industry.

• Oversaw kitchen operations as EXPO, meticulously organizing orders and ensuring top-quality dishes
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Assisted preparation of food plates, overseeing quality, and appearance.
• Followed food safety practices and sanitation guidelines.
• Trained new staff on food preparation and safety procedures.

Demonstrated versatility in operating multiple stations in a dynamic, seasonally-driven open kitchen.

• Maintained well-stocked stations with supplies and spices for maximum productivity..
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.