Sonya Johnson

Bake products

• Maintained safe food handling standards at all times.
• Operated commercial mixers, ovens and bread slicers.
• Educated customers about quality of baked goods to inspire continued support of brand and company mission.
• Marketed bakery products to customers and provided information on ingredients.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Maintained current knowledge of menu items, ingredients and special order products for sale in bakery.
• Stocked and faced bakery cases with daily offerings.
• Retrieved and organized bakery product loads, processed merchandise properly and rotated products according to prescribed standards to encourage freshness.

• Operated varied hand and power tools to complete repairs.
• Troubleshot equipment breakdowns and performed preventive maintenance.
• Used problem-solving skills to alleviate issues efficiently with minimal supervision.
• Followed safety protocols to minimize workplace accidents.
• Followed work orders and specifications for machine and equipment replacement, repair, or maintenance.
• Inspected and maintained equipment to keep items in top working condition.
• Safely and effectively handled wide range of cleaning products and solutions.
• Removed trash and recyclables at end of each shift and disposed of items in proper receptacles.
• Reported issues to property manager so effective resolutions could be put into place.

• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Prepared recipe ingredients by washing, peeling, cutting, and measuring.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Kept pastry and dessert case stocked with fresh selections and arranged to entice orders.
• Cleaned and maintained work areas, equipment and utensils.
• Followed food safety practices and sanitation guidelines.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Assisted in setting up and breaking down kitchen stations.
• Stocked and rotated food items according to expiration dates.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Removed trash and cleaned kitchen garbage containers.

• Collaborated with others to discuss new [Type] opportunities.I clean classrooms , restrooms mop , sweep , pull trash , dust mop hallways
• Clean restrooms face bowls , toilets , stock restrooms with toilet tissue mop floors etc
• At the end of the school year clean & sanitize the classrooms , restrooms & etc
• Paint the building to prepare for the next school year.

• Cleaning restrooms , offices dusting , moping , sweeping , pulling trash , vacuuming carpet , setting up coffee stations , setting up classrooms , cleaning & sanitizing the sanctuary for church services , bible study , weddings & funerals, etc.

• Preparing patient food , bathing patient , giving meds , transport patient to from the bathroom , some housekeeping.

• Preparing food , sandwiches , pizza , salads , wraps , burgers & hot meals
• Serving on the food line , putting students lunch numbers in computers selling snacks
• Washing dishes , some housekeeping such as mopping , sweeping , putting out trash , wipeing off lunch tables , etc.

• Putting out merchandise , ringing up sales , cleaning out dressing rooms , marking down prices for sale/clearance , at the end of shift count the register down bring money up 2 prepare to go home for the night.

• Checking , bringing out orders to the units , restocking icu , ccu , with supplies , cleaning std machines , crash carts , bring out solutions to the units , making sure the dates r accurate & up to date , rotating stock within the department.

• Planning nutritional diet , ordering food , responsible for three meal periods , sanitation , managed day-today operation of dietary in accordance with established policies and procedures
• Coordinated the maintenance & development of methods for quality preparation of food service and present menu items for high patient volume.