Service Technician
Resume:
DENNIS S. GONZALES
*** ****** **** ******** **********
Email: ********************@*****.***
•Flexible, hardworking, trustworthy, adapts well to situations.
•Proven record of reliability and responsibility.
•Projects a positive attitude and maintains critical thinking skills for competent care.
•Remains calm and professional throughout critical incidents.
•Strong analytical skills, capable of assessing conditions, implementing appropriate interventions
•Demonstrates initiative in learning new knowledge and developing new skills
OBJECTIVE:
Seeking a position in a busy and successful company, were I could share and apply my experience and knowledge on how to manage a bussness.
EDUCATIONAL ATTAINMENT:
VOCATIONAL DIPLOMA/ SHORT COURSE CERTIFICATE
Central Service Sterilization Process Department (CS/SPD)
February 15, 2016- August 10,2016
Cornerstone International College
Dasmarinas, Cavite
COLLEGE
Bachelor of Science in Nursing
June 2003- March 2005
University Of Pangasinan
Dagupan City, Pangasinan
SEMINARS/ TRAINING CERTIFICATES:
June 29- 30, 2016 : Infection Control
June 06-25, 2016 : On-Job Training (CSSD Technician) @
Metropolitan Medical Center (MMC)
Address : BambangRoad,Sta Cruz Metro
WORK EXPERIENCE:
June 29, 2013 – November 02, 2015 Position:Barista / Supervisor
Company: Beef O’ Brady’s Restaurant
Address: Dammam, Kingdome of
Saudi Arabia
Sept. 18, 2010 – Sept. 30, 2012 Position: (D.I.C) Day in Charge
Company: Kudu Restaurant
Address: Riyadh, Kingdome of
Saudi Arabia
May 5, 2008 – January 15, 2009 Position: Sales Coordinator
Company: Bio - Tech Marketing Corp.(Yakult)
Address:AB Fernandez Rd. Dagupan City,
Pangasinan, Philippines
January 19,2015- February 10,2016 CSSD Technician
Specialist Group Hospital and Trauma Center
Dagupan City, Pangasinan
Background:
SGHTC is a secondary private hospital with 150 bed capacity. Has a Central Supply Room that holds processes and maintaining sterile instruments with a participation of a CSSD Technicians.
DUTIES AND RESPONSIBILITIES:
Waiter
•Assisting all guest / customers for their needs and food request for their satisfaction.
•Give the best service and standard way of the restaurant / company.
•Cooked the guest orders base on their request.
Kitchen Staff
•Make sure that all items are new and fresh, to avoid customer’s complaint.
•Used FIFO method, to avoid stocks from expiry.
Supervisor
•Daily counting on all stocks inside the restaurant; when ever you start to finish your duty to avoid short and exist of items.
•Proper counting and receiving in every receives stocks / items and keeping stocks to storage properly.
•Checking all staff that they do the proper and standard way of the company when it comes to their duties and responsibility.
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