Robin Gorol

IGC Manufacturing -Present

Working in all areas of low risk and delivering production target set by my manager

• Led project coordination, resulting in timely delivery.
• Implemented new working methods which improved overall efficiency of team operations.
• Fostered high-performing environment to drive productivity and quality.
• Handled employee grievances professionally, minimising potential workplace disputes.
• Negotiated successful outcomes in challenging scenarios, demonstrating strong problem-solving skills.
• Supported new hires through onboarding process for speedy and successful training.
• Resolved employee relations issues and navigated disciplinary proceedings.
• Led and managed administrative staff to maintain smooth daily operations.
• Controlled resources by department or project and tracked use in [Software].
• Familiar with Nav system and how it works

started as a agency on the Line in training to be a team leader in 2018 moved to Kitchen cooking Sauces and learning to batch in minor room, bulk and chiller dropping sauce moved to nights to be a team leader doing stock take of the sauce, making sure yield sheet its fine making hand over for next shift.

• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Cleaned work areas and equipment to maintain faultless hygiene standards.
• Completed duties to deliver on targets with accuracy and efficiency.

• Adopted best practices from industry trends to enhance menu offerings continuously.
• Maintained high standards of food hygiene for superior customer satisfaction.
• Handled catering requests for special events successfully.
• Worked closely with team members to maintain harmonious work environment.
• Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
• Assisted Head Chef to ensure smooth operations during peak hours.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.