Diagnostic & QC Technician - Inventory Specialist
Resume:
CARLOS A LOPEZ
EXPERIENCE
Diagnostic Technician. Solectron de Mexico. 1990 - 2004
Diagnostic Technician / QC Department lead
Technical Programing: Programmed and calibrate X-ray equipment to ensure precise imaging and operations functionality.
Quality Control QC: Performed rigorous quality control testing on X-ray system to meet industry safety and performance standards. Department leadership: Managed the programming component Department, overseen workflow, technical accuracy, and them output. Process Improvement: Streamlined programming protocols for X-ray hardware, reducing errors and increasing diagnostic reliability. Commercial Motors de Mexico. Parts & Inventory Specialist Volvo Truck Dealership 2004
Inventory & Systems Management: Directed all inventory control processes, managing the "input and output" of stock using local data base program to ensure 100% data accuracy.
Technical Expertise: Maintained deep product knowledge of Volvo truck components, including engine, drivetrain, braking, and electrical systems, to assist customers and technicians with part identification. Warehouse Optimization : Organized and maintained a high-volume warehouse layout by sectioning parts by truck system, reducing retrieval time and improving workflow efficiency.
Vendor & Customer Relations: Managed end-to-end relationships with parts vendors for procurement and provided expert service to commercial customers, ensuring timely delivery of critical components. Audit & Control: Performed regular cycle counts and reconciled physical stock against system records to eliminate discrepancies and minimize loss.
calbertolopezsa@gmail.
com
11214 Heron Pl Apt E
waldord MD 20603
United States
Line Cook, Bazaar by. Jose Andres, Washington DC — 2023 -2024 Prep Food: Butcher meat, clean and portion fish, prep sauces. Set up, stock and clean workstation, making sure the equipment is clean and sanitized in order to Cook during the service working with grilled, stove, fryer and oven up to orders following recipes.
Line Cook, Roosters, Winston Salem, NC — 2022 - 2023 Prep Food: Butcher meat, clean and portion fish, prep sauces. Set up, stock and clean the assigned workstation making sure the equipment is clean and sanitized, ready to run service working with wooden pizza oven and grilled, stove, fryer, and gas oven. Taking care of food quality, portion control and orders plated correctly in a fast-pace, High-volume work environment. Kitchen Manager, Essex Bar and Bistro, Charlotte NC. 2016 - 2019 Managing the opening and closing of the kitchen, Schedule routine maintenance for kitchen equipment. Recruit, train, schedule, and lead kitchen staff, Managing inventory, place orders with vendors, manage food waste, and control food and labor costs. Develop new menu items and a menu of daily specials.
Head Sushi Chef Sushi At the lake, Cornelius NC — 2011 - 2016 Sushi Chef. (Expertly slicing fish, prepare rice, traditional-modern sushi rolls, sashimi and nigiri) Prep Food: Butcher meat, clean and portion fish. Prep special sauces. Recruit, train, schedule, and lead kitchen staff. Monitoring stock levels, order fresh ingredients reducing waste. Managing labor costs. Develop new menu items.
EDUCATION
Centro de Enseñanza Técnica Industrial, Guadalajara, Jal. México — 1999 CERTIFICATIONS
ServSafe certificate : No, 25294372
SKILLS
Inventory and systems management. Leadership. 5S’s. Warehouse Optimization
Strong Knife Skill. High attention to detail, creativity, Multitasking abilities, Teamwork, Communication, leadership, knowledge of food and nutrition, Valid Food Handler/Food Safety certification.
Technical programing. Computer Software; Microsoft Windows, Microsoft Office, Microsoft Excel, MacOS, HTML, CSS.
LANGUAGES
Languages: Spanish, English
REFERENCES
Jonathan Bynum phone 704-***-****. E-mail **********@*****.*** Charlotte, NC.
Jim McDonough phone 410-***-****. E-mail *************@*****.*** Davidsonville, MD
Patricia Gonzalez phone 704-***-****. E-mail ************@*****.*** ACCREDITED PROGRAM
ANSI National Accreditation Board
and the Conference for Food Protection
#0655
CERTIFICATE NUMBER EXAM FORM NUMBER
This document cannot be reproduced or altered.
Contact us with questions at 233 S. Wacker Drive, Suite 3600, Chicago, IL. 60606-6383 or ********@**********.***. DATE OF EXAMINATION
Local laws apply. Check with your local regulatory agency for recertification requirements. DATE OF EXPIRATION
©1986–2023 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. The ServSafe®, NRAEF, National Restaurant Association and National Restaurant Association Solutions, LLC (Solutions) names and logos are registered trademarks used under license by Solutions and may not be otherwise used without the explicit written permission of the owner of each mark. In accordance with Maritime Labour Convention 2006, Resolution ADM N 068-2013 (Regulation 3.2, Standard A3.2). for successfully completing the standards set forth for the ServSafe® Food Protection Manager Certification Examination, which is accredited by the ANSI (American National Standards Institute) National Accreditation Board (ANAB)– Conference for Food Protection (CFP).
Sherman Brown
Executive Vice President, Business Services
ServSafe®
CERTIFICATION
CARLOS A LOPEZ
3/6/2024 3/6/2029
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