Quomain Tribble

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Excellent communication skills, both verbal and written.
• Passionate about learning and committed to continual improvement.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Paid attention to detail while completing assignments.
• Organized and detail-oriented with a strong work ethic.

Sanitized workstation before starting production. Reviewed setup sheet for correct product, machine speed, and strand count. Monitored product quality and casing condition for bubble pleats, bowing strands, discoloration, broken strands, and cracked strands.

• Had 19 employees on my shift and 7 different departments. Make sure everyone was on time and in the department 5 minutes before clock in time , walk through every department to make sure the shift before me didn’t leave us with a mess or a machine down. Write a report throughout the night of whatever problems that happen throughout the shift. At the end of the shift do a final walk through to make sure my employees wasn’t leaving the next shift messed up and everything running good. Before I leave I will write up my report in a email and send it to all supervisors, plant managers and everyone that works in office. At the end of work week I will do payroll for my 19 employees to make sure they get paid.

• Had to run 14 machines, change out the machine every one hour or two hours.
• Had to clean up before leaving your department. Don’t leave the floor until the next operator comes on the floor.
• I was employee of the month and at the end of the year I was employee of the year.
• I became the lean man due to my outstanding work ethic.

Product quality stayed aligned with dough-rise expectations through department sampling and oven testing. Contamination issues were caught by checking dough for plastic pieces and foreign objects in flour. Food safety standards were supported by inspecting each product across production departments.