Holly Whitman-Essler

• Coordinated closely with inventory management personnel to maintain adequate stock levels for required parts and materials.
• Completed durable assemblies and subassemblies with hand and power tools.
• Performed quality checks on finish products to verify compliance specifications and assign appropriate quality grades.
• Performed preventive maintenance on equipment, ensuring smooth operations during critical production periods.
• Adapted quickly to changes in project requirements or specifications, ensuring minimal disruptions to production timelines.
• Maintained a clean and safe work environment, adhering to established safety protocols and guidelines.

• Took on additional shifts during peak work periods to keep projects on schedule.
• Assisted in training new employees on production processes, ensuring a seamless integration into the team.
• Managed inventory levels to prevent production delays
• Helped implement LEAN through six sigma and kaizen events
• Produced quality product
• Ensured accurate product labeling, reducing instances of customer dissatisfaction due to mismarked items.

• Balanced budgets effectively, managing expenses while maintaining the highest standards of service quality.
• Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.
• Trained and mentored junior chefs, elevating their culinary skills and performance levels.
• Only left due to COVID shitdown

• Ensures dietary restrictions are adhered to along with making sure patients get appropriate and correct meals in a timely manner

Order, prepare, and serve quality food to college students and staff and also for high class catering such as weddings