Quality Assurance Manager

CURTIS GAMBLE

**** *. ******** **.

Sumter, South Carolina 29153

803-***-****

acb9em@r.postjobfree.com

AREAS OF EXPERTISE/ TRAINING:

Trained by a PROFESSIONAL CULINARY ARTS CONNOISSEUR in the U.S. Navy

Certified DIETARY Assistant

Winner of three time honored NAVAL CULINARY DECORATIONS (N.E.Y.)

Certified and Trained on Managing and controlling imminent situations and procedures

through military training.

Front desk and/or Desk Clerk management training

CNC Operator Okuma Grinders/ Center less Grinders/ Laths

Quality assurance

Currently enrolled At Everest University (online) Paralegal studies Bachelors program

P ROFESSIONAL EXPER IENCE :

CATERP I L LAR I NC. (Precision Pin) Sumter S.C.

F ebrua ry 2008- P resent Chief I nspector

Qualified and trained in HAZMAT and chemical waste procedures.

Reading and understanding blue prints of various dimensions while interpreting 1E-

Specifications

Maintaining a safe work environment for fellow employees and myself.

Operating Capability Maturity Model (CMM), Novice in programming

Certifying and calibrating state of the art gauges, also Inspecting incoming/outgoing

material

Ordering specialty gauges for new innovations creating spreadsheets PowerPoint

p resentations while monitoring defects.

U N I T E D PARCEL SERV ICE R IC H MO N D, V I RG I N IA Ma rch

2007-November 2007

TEAMSTER

Home based from South Carolina t raveling intercontinental across U.S.

Assist with purchase requisition management.

Daily calculate load versus fuel distribution for cooperate/environmental record

accountability.

U N I T E D STATES NAVY July 21,1998 – Ma rch 21, 2007

Duty Station and positions

NAVAL HOSPITAL CAMP LEJUENE/BACHLOR HOUSING MANAGER

NAVAL HOSPITAL CAMP LEJUENE/ASSISTANT DIETITIAN

USS HARRY S TRUMAN (CVN-75)

Managed & supervised the base renovation of more than 150 housing units.

Responsible for maintaining the dwelling & coordinating proper maintenance conditions.

Managed & conducted weekly quality assurance assessments of quarters, resulting in an

80% decrease of discrepancies.

Managed and produced special dieta ry meals for in hospital patients

Directed and oversaw the operations in the kitchen and the menu planning.

Directly supervised 15 junior sailors on their daily tasks, feeding 600 people per meal.

REFERENCES AVAILABLE UPON REQUEST:

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