Adrian Gomez

• Collaborated with dietitians to develop customized dietary programs
• Conducted nutritional assessments to ensure compliance with health standards
• Educated clients on proper nutrition and healthy eating habits
• Assisted in meal planning and nutritional guidelines for diverse clientele
• Provided exceptional customer service by addressing concerns promptly and professionally, fostering positive relationships with both patients and colleagues.
• Served meals to patients in accordance with established schedules and dietary procedures.
• Kept all kitchen areas clean, tidy and free of hazards.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Delivered nourishment and supplements to nurse station for distribution to specific residents.
• Discarded outdated food products and maintained waste disposal procedures.
• Maintain patient's confidentiality and privacy.

• Executed landscaping tasks, including grass cutting, dirt shoveling, and planting to maintain aesthetic appeal.
• Contributed to yard beautification project by installing new soil, planting grass, and maintaining trees and shrubs.
• Assisted with community landscaping efforts, including leaf cleanup and public area improvements.

• Executed sales strategies that increased product visibility and maximized revenue opportunities.
• Maintained inventory accuracy through regular stock checks and efficient merchandise organization.
• Developed customer service skills.
• Learned to work in teams to deliver the best service to customers.

• Completed pre-certification coursework for CMAT program
• Demonstrate understanding of OSHA safety standards, hazard communication, and workplace best practices.
• Gained hands-on experience in basic carpentry, plumbing, electrical repairs.

• Operated commercial dishwashing equipment to ensure cleanliness and sanitation standards.
• Maintained organized workstations to optimize workflow and efficiency during busy service hours.
• Assisted kitchen staff by providing clean utensils and dishware, supporting food preparation needs.
• Trained new team members on proper dishwashing techniques and safety protocols.
• Supported kitchen staff during peak hours, ensuring smooth service delivery.

REGIONAL APRENTICESHIP PATHWAY