Iceen Porcher

• Provided on-the-job training to newly hired workers and team members.
• Maintained knowledge of industry policies and procedures to set up and operate equipment safely.
• Worked outside in all weather conditions.
• Assembled products according to changing daily work orders and specific customer needs.

• Established open and professional relationships with team members to achieve quick resolutions for various issues.
• Assisted in recruitment to build team of top performers.
• Evaluated customer needs and feedback to drive product and service improvements.
• Conducted regular reviews of operations and identified areas for improvement.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
• Gathered, organized and input information into digital database.
• Created and managed project plans, timelines and budgets.
• Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
• Collected, arranged, and input information into database system.
• Evaluated staff performance and provided coaching to address inefficiencies.
• Educated staff on organizational mission and goals to help employees achieve success.

• 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.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Grilled meats and seafood to customer specifications.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Plated and presented all dishes to match established restaurant standards.

Stocked shelves and replenished produce regularly.