Stephanie Distel

• Prepared more than 10 shipments per day with over 50 completed products.
• Received incoming shipments, compared contents against associated records and transmitted to proper department.
• Conducted counts and audits of inventories to identify and resolve discrepancies in records.
• Monitored inventory to maintain sufficient supply levels to meet business and customer needs.

• Coached team members in techniques necessary to complete job tasks.
• Trained new team members by relaying information on company procedures and safety requirements.
• Worked different stations to provide optimal coverage and meet production goals.
• Evaluated employee skills and knowledge regularly, training and mentoring individuals with lagging skills.
• Participated in cross-functional team-building activities.
• Documented counts and sorted finished work to promote easy access for shipping or additional processing.
• Led team of 3 members while providing exceptional customer service

Assisted with dressing guidance, grooming, meal preparation and medication reminders. I took care of my mother when she had Alzheimer. I was lucky because i could stay with her 24/7. She lived for 2 years with my help, I miss her always.

• Planned healthy meals, purchased ingredients and cooked meals to provide adequate nutrition for client wellbeing
• Assisted with dressing guidance, grooming, meal preparation and medication reminders
• Turned and positioned bedbound patients to prevent bedsores and maintain comfort levels
• Cleaned house, ran errands, managed laundry and completed weekly grocery shopping
• Provided transportation to doctor's appointments, grocery stores, salons and barbershops
• Changed dressings, bandages and binders to maintain proper healing and sanitary measures
• Maintained clean personal areas and prepared healthy meals to support client nutritional needs

• Trained and mentored 1 new personnel hired to fulfill various roles.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Trained and assisted new kitchen staff members.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Cooked 5 take-out orders per shift and securely packaged and labeled each order.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
• Verified proper portion sizes and consistently attained high food quality standards.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Set up work stations and prepped salad food for dishes to increase productivity during busy mealtimes.
• Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
• Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.