Emmanuel Guesdon

• Maintained well-organized mise en place to keep work consistent.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Evaluated food products to verify freshness and quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Implemented food cost and waste reduction initiatives to save money.

• Met with supervisor to review procedures, report issues or concerns and receive instructions.
• Attended team meetings to develop job knowledge.
• Visited assigned neighborhoods and knocked on doors to encourage participation in Census
• Maintained and submitted records of hours worked, miles driven and expenses incurred to facilitate accurate reporting measures.
• Communicated with Census takers via phone to answer questions and expedite process.
• Interviewed residents in assigned areas to explain purpose of Census, ask questions and record answers.
• Coded data from participant interviews.

Held various positions in a mini burger and garlic bread factory including cooking and packaging.

• Used computer systems to track packages and update client information.
• Employed GPS and other navigational tools to find shortest routes to locations.
• Demonstrated respect, friendliness and willingness to help wherever needed including checking in on elderly customers.
• Inspected truck equipment and supplies and reported problems and safety hazards to supervisors following each shift.
• Followed Postal Service policies and procedures to maintain integrity of mail and protect customer information.
• Proved successful working within tight deadlines and a fast-paced environment.

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers according to HACCP guidelines.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Evaluated food products to verify freshness and quality.