Aiming to consistently improve the overall quality of meals, appetizers, and desserts being served to customers. Actively training new employee’s that struggle with new menu concepts ensuring they are confident in their skills. Striving to contribute towards the improved quality of aesthetics and flavour of meals.

Improved part completion time per minute from 52 seconds to 43 seconds leading to increased production. Ensured safety procedures were followed and correct loading was performed for part completion. Continued to improved part completion time each week, having a total 20% decrease in part completion time helping to produce more vehicles while following proper safety procedures.