Ronald Jackson

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• Carried pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Replenished food items from inventory and rotated ingredients.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Received and stored food and supplies.

• Maintained safe driving habits to protect property and general public on roadways.
• Wrote and followed quality and service standards for box packing and maintained 100% customer satisfaction rates.
• Loaded completed orders on pallets according to delivery numbers.
• Protected items by wrapping in cling film, padded moving blankets and tape.
• Protected furniture by disassembling easily damaged parts, detaching headboards from bed frames and securing loose or unstable components.
• Inspected packages per shift to determine product or package damage.

• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.

• Cleaned job sites and properties of packing material after loading trucks with boxes and furniture weighing up to 30 pounds.
• Moved over numerous customer boxes weighing up to 25 to 30lbs to and from trucks.
• Wrote and followed quality and service standards for box packing and maintained 100% customer satisfaction rates.