Sarah Lafrance

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Collaborated effectively with cross-functional teams, ensuring smooth communication between departments for seamless production workflow.
• Facilitated timely resolution of any issues arising during batch creation, proactively addressing problems to minimize impact on production schedule.
• Maintained a safe working environment through strict adherence to safety guidelines and proper handling of hazardous materials.
• Maintained compliance with regulatory requirements through diligent record-keeping, routine audits, and adherence to company policies and procedures.

Clean line fully after each change over with a high pressured over sized hose. We did change overs for any allergenes to move on to the next order from any possible cross contaimation happens. We would wash with light soap to get all dust powder off scrubb then rinise high pressure with judt water. Qa would come and check after finish. Clean door knobs, control panels, garbage empty if needed. Sqweegy floor after the change over. To limit extra water on floor

Inpect rolls on winder during prodution time

Check for any defect, cracks, scratches, or heat bubbles in plastic during production period.

Light dailey paper work

,pack, and label finish goods to be shipped

Report to all start up lines or to all lines that went down during web break