Zachariah Van
Milan,MO
Summary
A proven Machine Operator at Delaval, I excel in machinery operation and team building, enhancing kitchen efficiency and safety. My meticulous attention to detail and strong verbal communication have consistently improved workflow and health standards, contributing significantly to the team's success and customer satisfaction.
Overview
1
1
year of professional experience
Work History
Machine Operator
Delaval
10.2024 - 11.2024
- Collaborated with other team members to meet daily goals, ensuring smooth restaurant operations during peak hours.
- Elevated team morale by maintaining a positive attitude and strong work ethic, resulting in a more enjoyable workplace environment.
- Reduced breakage rates by handling fragile items with care during the washing process and storage procedures.
- Promoted a positive work atmosphere through active communication and cooperation with fellow team members across various departments within the establishment.
- Mitigated cross-contamination risks by diligently separating dishes used for raw meat preparation from general dishware during the washing process.
- Contributed to a safe working environment by promptly addressing spills and potential hazards in the dish area.
- Assisted with food preparation tasks as needed, enabling the timely completion of large catering orders.
- Demonstrated adaptability with seamless integration into various roles within the kitchen as needed during peak service times.
- Optimized dishwashing efficiency by pre-soaking heavily soiled items, reducing cleaning time per item.
- Expedited table turnover times by quickly washing dishes and returning them to their designated areas for immediate reuse.
- Increased overall kitchen productivity by assisting with additional tasks such as sweeping, mopping, and taking out trash when necessary.
- Ensured proper sanitation procedures were followed at all times, resulting in consistently high health inspection scores.
- Streamlined inventory management through routine monitoring of dishware levels, alerting supervisors when restocking was required.
- Improved workflow efficiency with effective organization of dirty dishes upon arrival at the dish station from servers or bussers.
- Enhanced customer satisfaction by ensuring clean and sanitized dishware for each meal service.
- Upheld high-quality standards by inspecting dishes for cleanliness before returning them to the front of house staff for use.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Stepped into additional roles during busy times to boost coverage of important stations.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
- Inspected dishwashing equipment and reported issues to supervisor.
- Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
- Stored dishes, utensils and kitchen equipment in proper locations.
- Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
- Washed dishes and assisted in bussing tables.
- Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
- Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
- Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
- Increased machine efficiency by scraping and pre-washing dishes.
- Monitored dishwashing machines for proper functioning.
- Gently moved glassware, crystal, and other delicate items to prevent breakage.
- Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
- Maximized dishwasher lifespan through proper operation and routine maintenance, reducing equipment downtime and associated costs.
- Contributed to the efficiency of kitchen operations by keeping stations orderly and stocked.
Dish Aide
Milan Health Care
05.2024 - 09.2024
- Collaborated with other team members to meet daily goals, ensuring smooth restaurant operations during peak hours.
- Elevated team morale by maintaining a positive attitude and strong work ethic, resulting in a more enjoyable workplace environment.
- Reduced breakage rates by handling fragile items with care during the washing process and storage procedures.
- Promoted a positive work atmosphere through active communication and cooperation with fellow team members across various departments within the establishment.
- Mitigated cross-contamination risks by diligently separating dishes used for raw meat preparation from general dishware during the washing process.
- Contributed to a safe working environment by promptly addressing spills and potential hazards in the dish area.
- Assisted with food preparation tasks as needed, enabling the timely completion of large catering orders.
- Demonstrated adaptability with seamless integration into various roles within the kitchen as needed during peak service times.
- Optimized dishwashing efficiency by pre-soaking heavily soiled items, reducing cleaning time per item.
- Expedited table turnover times by quickly washing dishes and returning them to their designated areas for immediate reuse.
- Increased overall kitchen productivity by assisting with additional tasks such as sweeping, mopping, and taking out trash when necessary.
- Ensured proper sanitation procedures were followed at all times, resulting in consistently high health inspection scores.
- Streamlined inventory management through routine monitoring of dishware levels, alerting supervisors when restocking was required.
- Improved workflow efficiency with effective organization of dirty dishes upon arrival at the dish station from servers or bussers.
- Enhanced customer satisfaction by ensuring clean and sanitized dishware for each meal service.
- Upheld high-quality standards by inspecting dishes for cleanliness before returning them to the front of house staff for use.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Stepped into additional roles during busy times to boost coverage of important stations.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
- Inspected dishwashing equipment and reported issues to supervisor.
- Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
- Stored dishes, utensils and kitchen equipment in proper locations.
- Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
- Washed dishes and assisted in bussing tables.
- Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
- Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
- Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
- Increased machine efficiency by scraping and pre-washing dishes.
- Monitored dishwashing machines for proper functioning.
- Gently moved glassware, crystal, and other delicate items to prevent breakage.
- Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
- Maximized dishwasher lifespan through proper operation and routine maintenance, reducing equipment downtime and associated costs.
- Contributed to the efficiency of kitchen operations by keeping stations orderly and stocked.
Education
Some High School -
Milan C-2 High School
Milan, MO06.2023
Skills
- Dedicated Work Ethic
- Strong Verbal Communication
- Meticulous Attention
- Skilled in Machinery Operation
- Occupational Safety Awareness
- Production Line Assembly
- Skilled in Hand Tools
- Safety Standards Compliance
- Quality Assurance
- Quality Management
- Quality Control Expertise
- Production monitoring
- Efficient Startup Procedures
- Skilled in Manual Machining
- Monitoring Equipment Performance
- Efficient Assembly Automation
- Precision Parts Fabrication
- Hydraulic systems
- Part positioning
- Effective Time Management
- Effective Written Communication
- Team building
Timeline
Machine Operator
Delaval
10.2024 - 11.2024
Dish Aide
Milan Health Care
05.2024 - 09.2024
Some High School -
Milan C-2 High School
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