Quality Control Data Entry
Resume:
Adrian Alvarez-Parra
***** ********* **** ***. # ***
San Antonio, TX 78232
abko5j@r.postjobfree.com
Objective: Seeking a position as a cook where I can expand my knowledge of food practices and services, gain experience in management and leadership.
Skills
1. Knowledge of cooking techniques, food production, quality control, food cost, and effective food service skills
2. Follow principles of adequate time management, strategic planning, and coordination of people and resources to accomplish food service goals
3. Meet quality standards and services for clientele, tending to their needs and wants as food preparer, ensuring customer satisfaction
4. Knowledge of equipment and communication in busy kitchen setting
5. Dependable, responsible, stress tolerant, communicative, with great initiative to accomplish any and all tasks
Work Experience
04/2010- Present Office Clerk for U.S. Census
1. Data entry in PBOCS for population in San Antonio
2. Printed maps, questionnaire labels, address listings, block listings, and additional documents for binders for operation
3. Organized questionnaires according to type of entry into PBOCS data entry system
4. Reviewed and evaluated questionnaires upon return for processing
5. Shipped boxes of questionnaires to final destination
05/05/2008 to 02/08/2010 Combat Medic in the United States Army
1. Practice in providing emergency medical treatment to wounded and limited primary care in a variety of clinical settings using several different treatments and procedures from point of illness to further clinical care.
2. Assisted with outpatient treatment during battlefield training
07/2005 to 03/2007 Line cook, prep cook, banquet cook at Stables Restaurant in Tubac, Arizona
1. Used all culinary knowledge obtained in culinary school to perform to standard in a competitive kitchen utilizing all cooking techniques to prepare banquets, work on the line and prepare cuts of meat, sauces, soups, and garnishes
2. Worked in saute and pantry stations organizing, preparing, baking, broiling, steaming, roasting
3. Interpreted all recipes to standard and used creativity to prepare appetizers, amouse bouche, garnishes
05/2005 to 07/2007 Line cook, prep cook at Lavender Restaurant, Green Valley, Arizona
1. Applied all culinary knowledge to work for Master Chef Frederic Lange
2. Prepared soups, garnishes, vegetables using various cooking techniques
3. Assisted in banquet operations, line cook endeavors, and all food preparation and storage
Education
Associates of Occupational Studies at Le Cordon Bleu Program at Scottsdale Culinary Institute
1. Culinary Graduate, attended from 08/2005 to 05/2007
2. Learned the craft of preparing and cooking several types of food while practicing and competing among culinary students.
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