Enrique Contreras

• Implemented and monitored HACCP, GMP, and SSOP programs to ensure compliance with food safety and quality standards.

• Conducted product inspections, testing, and audits to maintain quality throughout processing stages.

• Maintained accurate documentation and records of quality checks, corrective actions, and regulatory compliance.

• Trained staff on quality control procedures, hygiene practices, and food safety protocols.

• Collaborated with production teams to resolve quality issues and improve processes.

• Ensured proper sanitation practices and monitored critical control points for food safety compliance.

• Prepared for and supported internal audits to meet regulatory standards.

• Opened and removed raw materials.
• Segregated products according to color, size and grade.
• Operated industry-specific machines and equipment, maintaining safety procedures.
• Cleaned, scraped, trimmed and filleted various seafood products.
• Worked effectively in fast-paced environments.

• Provided personal shopping services for product categories ranging from food and drinks to anything in-store, and online.
• Packaged fragile and perishable merchandise for transport to support safe, intact delivery of requested products.
• Verified quality and accuracy of picked items, prioritizing both customer order accuracy and product delivery excellence.
• Answered customer inquiries and requests by researching in-store and online offerings to provide accurate answers.
• Determined and applied appropriate product substitutions for out-of-stock items after consulting with e-commerce customers.
• Actively promoted e-commerce department services to customers by highlighting benefits and service offerings during in-store interactions.
• Loaded orders in customer's vehicles when ready for pick up maintaining high satisfaction ratings.
• Maximized efficiency by scanning items quickly and completing as many as 100 completed orders per hour.

• Grade and sort products according to industry standards such as strength uniformity, and cohesive quality to ensure correct processing and usage.
• Record grade and/or identification numbers of product samples examined.
• Testing samples from every bale produced using cotton classification electronic instrumentation.

• Took food orders from cashiers and cooked items quickly to complete order items and serve hot.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared products following restaurant, health and safety standards and procedures.
• Kept food preparation area, equipment and utensils clean and sanitary to avoid cross-contamination.