Ivan Derr

My job was to make sure that product was properly done at the right time as well efficiently. I would constantly be working on making patch hats as well as DTG And heat press. I started working for this company when it was just starting to grow, and I've had the pleasure of watching it get even bigger. I also on the side helped with the photography side of things. Such as taking picture of beautiful scenery as a way of advertising product such as hats and sweatshirts.

• Completed physical inventory counts each month.
• Performed data entry and completed proper paperwork.
• Recorded information, shortages and discrepancies to keep records current and accurate.
• Kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
• Reviewed inventory to eliminate unnecessary expenses and provide optimal stock levels.

• Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or items used often by kitchen staff.
• Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
• Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
• Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Kept work area clean, dry and free of debris to prevent incidents and accidents.

• Assisted customers in choosing menu items by providing food complementing information.
• Greeted guests, promoted specials and took orders.
• Organized freezers, refrigerators and storage rooms by receiving, recording and moving food and beverage supplies and products.
• Organized work areas to foster efficiency and model exceptional kitchen etiquette.
• Operated manual and electric appliances to peel, slice and trim food.
• Interpreted food order slips per shift to prepare food according to customer orders.
• Shared information with customers about menu items, preparation methods and ingredients.