RACLYN AGOYO

• Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
• Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
• Trained new staff on food preparation and safety procedures.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Maintained high personal grooming standards and uniform presentation.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.

Executed comprehensive kitchen cleaning to maintain hygiene standards. Prepared side dishes and sliced vegetables for meal preparation. Washed dishes and disposed of garbage to ensure cleanliness.

• Perform various field tasks, including planting, weeding, pruning, and harvesting crops such as
  vegetables (e.g., daikon, corn, faro), grains.
• Assist with post-harvest activities, including sorting, washing, packaging, and preparing products for market or shipment.
• Develop practical skills in crop management, from planting to harvesting.
• Understand the importance of quality control and efficiency in Japanese agriculture.
• Improve teamwork and communication skills within a professional agricultural setting.