Johel Franco

• Successfully completed training sessions on various aspects of seafood handling, ensuring adherence to best practices at all times.
• Maintained a safe and hygienic work environment by regularly cleaning equipment and surfaces.
• Assisted team members in completing tasks, promoting a collaborative work atmosphere.
• Adapted quickly to new equipment and tools, increasing efficiency in processing various types of fish species.
• Supported inventory management by maintaining accurate records of stock levels and promptly replenishing supplies as needed.
• Demonstrated excellent knife skills for precise cuts that met customer specifications every time.
• Collaborated with managers to develop process improvements that reduced preparation times without sacrificing quality.
• Enhanced product quality by carefully filleting fish and removing bones, skin, and other inedible parts.
• i am in charge of my team,i send the fish orders ,and everything related to my station

i am in charge of packaging frozen seafood, different types of oysters and clams, I am also in charge of checking the shellfish labels to make sure the dates are correct, packaging the fish to send it to the different restaurants, and checking that each restaurants has exactly what was ordered.

• Successfully completed training sessions on various aspects of seafood handling, ensuring adherence to best practices at all times.
• Assisted team members in completing tasks, promoting a collaborative work atmosphere.
• Supported inventory management by maintaining accurate records of stock levels and promptly replenishing supplies as needed.

• Increased customer satisfaction with skillful cutting techniques that preserved the integrity of the fish.
• Contributed to a positive customer experience by providing knowledgeable assistance on seafood selections.
• Streamlined workflow processes within the cutting area resulting in better overall productivity.
• Enhanced product quality by carefully filleting fish and removing bones, skin, and other inedible parts.

• Adapted quickly to new equipment and tools, increasing efficiency in processing various types of fish species.
• Demonstrated excellent knife skills for precise cuts that met customer specifications every time.
• Increased customer satisfaction with skillful cutting techniques that preserved the integrity of the fish.
• Enhanced product quality by carefully filleting fish and removing bones, skin, and other inedible parts.
• Maximized shelf life with appropriate packaging techniques that protected freshness and flavor.
• Reduced waste by accurately weighing and portioning fish for packaging and sale.
• Cleaned, scraped, trimmed and filleted various seafood products.
• Cut meats to customer specifications and answered questions about specialty products.

• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Wrapped meat produce to maintain quality, freshness and condition.
• Adhere to safety and cleanliness standards and maintained equipment.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Stocked, rotated and priced merchandise to meet store standards.
• Identified cuts of meat, grading and pricing accordingly.
• Labeled meat items clearly and accurately with allergen information and expiration dates.