Kristine Maas

• Transfers and stages product into assigned work areas.

• Accurately records ingredient amounts and lot numbers on production work orders.

• Identifies cheese on hold and issues cheese to work orders.

• Inspects cheese and materials for mold, direct and other foreign materials.

• Manually applies rub ingredients within specification of product work instructions.

• Fills treating tubs with appropriately sized cheese wheels and ingredient for treatment process.

• Transfers cheese wheels to drying rack for curing and packaging.

• Packages and Labels finished items per product work instructions.

• Completes daily (2nd shift) and periodic (1st shift) sanitation in accordance with a Master Cleaning Schedule

• Handles and mixes cleaning chemicals in line with sanitation duties.

• Ensures all first in first-in-first-out principles are maintained throughout the manufacturing and packaging process.

• Complies with all company Safety, HACCP and GMP policies.

• Immediately reports any food safety or quality issues to management or other individual authorized to initiate action.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
• Maintained a clean and orderly dining area for an enjoyable guest experience.

• Greeted customers at counter to fulfill requests and answer questions.
• Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
• Maintained a safe working environment by adhering to food safety guidelines and promptly addressing any hazards.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.