Antonio D. Peters

*** ********* *****

Vicksburg, MS 39180

Cell: 601-***-****

Corps of Engineers Cook 05/2016 to Present

DA SWR USACE MVD 40+ hours per week

Reviewing menus, work sheets and recipes, and determining type and quantities of items required for number of persons to be served and recipe requirements. Cutting and trimming to cooking size and weighing or measuring portions and ingredients for regular or modified diets in accordance with menus, recipes, or other instructions. Preparing raw and cooked salads, dressings, gelatin, custards, and other simple desserts. Preparing and cooking sauces, gravies, soups, stews, casserole dishes, hot cereals, pancakes and french toast. Cleaning and maintaining in sanitary condition, all equipment and work areas. Sweeping and mopping floors, washing utensils, tables and refrigerators, and cleaning ovens and ranges. Operating in accordance with safety regulations, various mixers, grinders, steam kettles, electric urns, and other powered and mechanical kitchen equipment used in the preparation and service of food. Maintaining proper food safety for sanitation standards.

Corps of Engineers Food Service Worker 05/2016 to Present

DA SWR USACE MVD 40+ hours per week

Cleaned all dishes. Able to load, unload, lift and haul dishes to appropriate place and settings. Certain pots, pans, utensils and silverware must be loaded correctly, which helped other staff operate efficiently. Required to take out the trash and make sure it is secure inside of Dumpsters. Garbage cans were supplied with new garbage bags. Required to sweep floors, mop and make sure the dish-washing area is neat, organized and clean. Made sure no food scraps are left on the cabinets, sinks, tables or dish-washing equipment. All food areas were wiped down and sanitized. Required to bus the dining areas when customers have completed their meals, dishwashers are sometimes required to clean the tables by putting dirty dishes on a tray and taking them to the dish-washing area for cleaning. Organized the dining area so that chairs and tables are situated and ready for patrons. Made sure all of the food-safety requirements established by an organization were put into perspective with my duties. At times, I was called on to assist the cook with certain procedures and techniques regarding food preparation and service. Provided service and attention to the back-storage areas, as well as the coolers and freezers. Once the dishes, pots and pans were cleaned, I made sure they have been properly stored and organized so that other kitchen workers had immediate access to them. Able to tolerate the heat in the cooking area and was able to stand harsh chemicals and cleaners, such as oven cleaner and general cleaning solutions that help sanitize a kitchen area. Maintained good physical condition that allowed me to bend, kneel or stoop and to pick up items such as kitchen tools, machinery and food preparation equipment. Some places required me the ability to lift 50 to 100 pounds during the course of the day.

New Car Look

Head Detail Supervisor 03/13 to 5/2016

plus hours per week

As Head Detail Supervisor, my duties are to make sure all cars are clean, refurbish new and used automobiles along with performing any combination of following duties: Wash vehicle exterior to clean cars, using cleaning solution, water, cloths, and brushes. Apply wax to auto body, and wipes or buffs surfaces to protect surfaces and preserve shine, using cloth or buffing machine. Vacuum interiors of vehicles to remove loose dirt and debris, using vacuum cleaner. Totally remove, load and unload the interior of cars/trucks/vans to clean and eliminate dirt from upholstery, rugs, and other surfaces, using cleaning agents, applicators, and cleaning devices. Apply revitalizers and preservatives to vinyl or leather surfaces and treat fabrics with spot and stain resistant chemicals to preserve and protect interior components. Clean engine and engine compartments with steam cleaning equipment and various cleaning agents to remove grease and grime. Apply special purpose cleaners to remove foreign materials which do not respond to normal cleaning procedures, utilizing experience and following recommendations of product manufacturer. This has required continuous standing, walking, stooping, manual lifting pulling, rolling, and shoving of heavy items. I hold the responsibility of others safety for avoiding or preventing injury to themselves or others by teaching and performing tasks carefully. The physical demand held in my position is removing, carrying, lifting and hauling heavy seats, chairs and other objects.

Corps of Engineers Food Service Worker 12/2012 to 3/2/2013

DA SWR USACE MVD 40+ hours per week

Cleaned all dishes. Able to load, unload, lift and haul dishes to appropriate place and settings. Certain pots, pans, utensils and silverware must be loaded correctly, which helped other staff operate efficiently. Required to take out the trash and make sure it is secure inside of Dumpsters. Garbage cans were supplied with new garbage bags. Required to sweep floors, mop and make sure the dish-washing area is neat, organized and clean. Made sure no food scraps are left on the cabinets, sinks, tables or dish-washing equipment. All food areas were wiped down and sanitized. Required to bus the dining areas when customers have completed their meals, dishwashers are sometimes required to clean the tables by putting dirty dishes on a tray and taking them to the dish-washing area for cleaning. Organized the dining area so that chairs and tables are situated and ready for patrons. Made sure all of the food-safety requirements established by an organization were put into perspective with my duties. At times, I was called on to assist the cook with certain procedures and techniques regarding food preparation and service. Provided service and attention to the back-storage areas, as well as the coolers and freezers. Once the dishes, pots and pans were cleaned, I made sure they have been properly stored and organized so that other kitchen workers had immediate access to them. Able to tolerate the heat in the cooking area and was able to stand harsh chemicals and cleaners, such as oven cleaner and general cleaning solutions that help sanitize a kitchen area. Maintained good physical condition that allowed me to bend, kneel or stoop and to pick up items such as kitchen tools, machinery and food preparation equipment. Some places required me the ability to lift 50 to 100 pounds during the course of the day.

Education

Warren Central High School

References

Huey Mace Jr. Corps Of Engineers 601-***-****

Andrew Williams Corps Of Engineers 601-***-****