C O N TACT

845-***-****

adt07u@r.postjobfree.com

Monticello, new york 12701

phone

email

address

C A R E E R O B J E C T I V E

I AM LOOKING FOR A PERMANENT OPPORTUNITY WITH A

STABLE INSITUTION TO CONTINUE TO DEVELOP SKILLS.

HAVING BENEFITS AND STABILITY IS THE LEADING

FACTORS FOR APPLYING.

E D U C ATION

June 1990

High School Diploma

MONTICELLO CENTRAL HIGH SCHOOL, MONTICELLO,

NEW YORK

E X P E R I E N C E

May 2020 - Present

Business Owner/Operator

K. SANDERS AND SONS, MONTICELLO, NEW YORK

-MANAGE MULTIPLE JOB SITES

-SOURCE POTENTIAL CUSTOMERS

-LEAD ADVERTISING STRATEGIES

-HIRING SKILLED TRADESMAN

-RESEARCH NEW MODELS AND IDEAS TO BE MORE

EFFICIENT.

-RESPONSIBLE FOR ALL OPERATIONS CONCERNING THE

CONSTRUCTION PROCESS.

November 2019 - May 2020

Brand Ambassador

GOYA, MONTICELLO, NEW YORK

-RESPONSIBLE FOR THE INVENTORY OF GOYA

PRODUCTS FOR APPROXIMATELY 7 WALMART STORES.

-MAINTAINED STOCK VIA ROTATING AND

PROMOTIONAL AREAS OF THE STORE.

-COMMUNICATED WITH ALL LEVELS OF MANAGEMENT

TO DETERMINED BEST LOCATIONS AND PRODUCTS TO

ADVERTISE.

-REPORT TO GOYA SALES TEAM TO MAINTAIN OR

EXCEED SALES GOALS.

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November 2017 - June 2019

Brand Ambassador

ZAAZ, PAOLO, CALIFORNIA

TRAVELED THROUGHOUT USA TO OVER 30 SAM'S CLUB

PRESENTING AND SELLING A 3K MEDICAL AND FITNESS

MACHINE.

-INTERACTED WITH ALL CUSTOMERS SHOPPING IN THE

STORE, ASKING SEVERAL QUESTIONS CONCERNING

FITNESS AND HEALTH.

COOK'S ASSISTANT

K E N N E T H S A N D E R S

-ENTRUSTED WITH 100'S OF CUSTOMERS PERSONAL

AND FINANCIAL INFORMATION.

-RESPONSIBLE FOR CREATING AND MAINTAINING

RELATIONSHIPS WITH DOCTORS, UNIVERSITIES AND

REHAB CENTERS..

May 2002 - October 2004

Assistant Cook Manager

BLACK BEAN RESTAURANT, EDGARTOWN,

MASSACHUSETTS

-ASSISTED IN ALL THINGS COOKING FROM PREPPING,

ORDERING, GRILL, MEAL PREP

-

April 2001 - November 2003

MANAGER/COOK

GET-A-LIFE CAFE, VINEYARD HAVEN, MASSACHUSETTS

Addressed and resolved client or customer

inquiries to foster superior standards of service.

•

Developed training modules and documentation to

train staff.

•

Identified operational process inefficiencies to

recommend necessary improvements.

•

Assessed staffing needs and recruited staff, using

methods such as newspaper advertisements and

attendance at job fairs.

•

Scheduled staff hours and allocated resources to

maximize team member performance.

•

Scheduled and received deliveries and verified

goods received against paperwork.

•

• Counted money and made bank deposits.

Maintained food and equipment inventories to

support business demand.

•

Investigated and resolved complaints regarding

food quality and service.

•

S K I L L S

• Meat Preparation

• Shipment Receipt

• Temperature Monitoring

• Dish Preparation

• Proper Storage Procedures

• Conflict Negotiation

• Vegetable and Fruit Preparation

• Weighing and Measuring

• Kitchen Station Restocking

• Quality Assessments

C E R T I F I C ATIONS

• SAFESERVE

R E F E R E N C E S

References available upon request

VOLUNTEER E X P E R I E N C E

February 2016 - July 2022

COOK MONTICELLO VILLAGE, MONTICELLO, NEW YORK

• DID FOOD PREPARATION, COOK AND GRILLED ALL THE MEAT.

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