Ray Evans

Came in on time, set up floor to get ready for the unload or trailers, prepare extra carts, have trailers unloaded in a timely manner and have packages ready for DSP drivers to load and deliver under HAT 2. After 3 months I transferred to HAT 9 which starting on time is crucial, getting a good set up, unloading. Became certified as a electronic pallet Jack user which include following all safety rules and guidelines when operating, also use an air vac system which was to lift heavy packages and help process packages a bit faster and also was certified to use this equipment, unloaded trailers, broke down pallets and sort packages to their rightful setup to be wrapped and loaded onto trailers in a timely manner so they can reach their next destination. After three months of this position I moved to TOM team which I obtained my CDL class A licence. I had to go to a CDL school and learn to operate and maneuver tractor trailers. Upon completion, I learn to complete moves on my site and other sites that needed help. I also drive OTR delivering loads to other AMAZONS. All of the jobs listed above takes hand and eye coordination, attention to details, and most importantly safety

• Received and unloaded new items upon delivery and checked products for damage and order accuracy.
• Assisted customers with price checking fruits and vegetables and finding requested items in department.
• Delivered exemplary customer service to guests, even in peak business periods to promote retention.
• Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments and garnishes.
• Learned other teammates' work tasks to train as backup.
• Pleasantly greeted customers and provided prompt and courteous service.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.