Bryan Langha

Standing in the gap as a RAPIDS Verification Officer all this while I have been ale to serve at least 10 members linked to the Department of defense directly or indirectly. Being fast enough to handle appointments and walk ins in between appointments the Maryland Headquarters have been able to get members needs reached. It is a position which has a great need for customer service and the ability to work under pressure especially when faced with technical problems but professionalism has seen me through and aside this i have also carried out the folowing;

-Conducts and operates the distribution of ID cards to DOD members, contractors, veterans, and dependents.

-Certify and analyze official documentation.

-Responsible for the insertion of new members into DEERS system

final approver for ID card related matters

-Upload of official documentation.

-Troubleshoot and maintenance of ID card system and equipment

-Setting up appointments and able to communicate with members all requirements needed to get them served

-Maintained a safe work environment by strictly adhering to established safety protocols and guidelines.

-Trained new technicians on standard operating procedures, ensuring consistency across the team.

-Completed complex repairs quickly by leveraging strong diagnostic skills and attention to detail.

-Demonstrated adaptability when faced with new challenges or technologies, enabling quick mastery of necessary skills.

-Increased customer satisfaction with prompt and knowledgeable support for various technical issues.

-Optimized system performance thorough testing and analysis.

Being a military chef which is so different from an ordinary chef, you have to perform preparation, cooking and serving of meals to soldiers in a dinning facility and on the field. As a miltary chef I;

-Perform checks of safety,maintenance and clean up, set up and cook off aan assault kitchen,mobile trailer kitchen to feed 350 soldires per meal and containerized kitchen to feed 800 soldiers.

-Took a servsafe course which certifies chefs vaible to carry out all safe kitchen activities

-Conscious enough to keep to feeding time since soldiers have to eat at appropriater

-Cleaned, sanitized and maintained food storage, preparation and serving
areas.
-Checked stock deliveries for safety, quality and quantity.
-Worked cross-functionally with recipe development, operations and
creative teams on implementation of new ingredients, menu timelines and
product launches.
-Developed nutritious menus and ordered variety of healthy food to change
up menu offerings.
-Prepared and served meals to around 50-500 service members each meal in the dinning facility
-Collaborated productively and professionally with colleagues representing
widely diverse points of view.
-Checked quality of food products to meet high standards.
-Chopped and diced vegetables and fruits to stock fridge ahead of busy
periods.

-Mentored junior culinary staff, fostering professional growth and supporting skill development.

-Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacement

-Maintained physical fitness levels to meet demanding operational requirements and ensure optimal performance under challenging circumstances.

-Strengthened morale among fellow soldiers through active listening, empathy, and encouragement in difficult situations.

-Upheld high standards of professionalism both on-and off-duty representing the US military with honor at all times.

-Developed strong leadership skills through rigorous training and hands-on experience in high-pressure situations.

-Installed solar panels and Had a complete ideas on buying and selling of all solar installation
components.
-Installed solar panels safely in extreme hot and cold weather, in confined
crawl spaces and on roofs of multi-story buildings.
-Attended meetings as scheduled and delivered project updates.on multiple residential and commercial properties to meet customer requirements.

-Assembled, wired and connected solar panels to existing components and systems.

-Ensured safety compliance by following industry guidelines during all installations and maintenance tasks.

-Used drawings, schematics, and instructions to properly install PV systems in accordance with codes and standards.

-Managed high call volumes while providing exceptional customer support and maintaining professional composure.

-Handled escalated calls professionally, effectively resolving complex issues and ensuring client satisfaction at all times.

-Mastered multiple software systems for seamless navigation during calls, improving efficiency and reducing hold times for customers.

-Enhanced customer satisfaction by efficiently addressing and resolving inquiries in a timely manner.

-With so much experience in troubleshooting or easily tracing what department could handle what problem I had an average call time f 5 minutes and could handle 10 and above clients in a single shift.

-Oversaw merchandising initiatives, ensuring attractive displays that appealed to customers.

-Led team meetings to review performance metrics and set goals for improvement.

-Conducted quality control checks on incoming shipments of meat products, ensuring freshness and compliance with company standards.

-Organized workflow schedules for optimal efficiency during peak business hours or special events such as holidays or promotions.

-Visited the farm to select pigs, chicken and goats to be killed and sold

-Organized grilling as a means of motivation of our customers.

-Was able to serve the need of over 25 clients who were in need of either chicken,beef,mutton or pork in a day.