Fredy Yumbla

• Delivering Mail, parcels and other services.
• Driving a Federal Vehicle with high safety standards.
• Performance of customer service by interacting with the Public.
• Clerk activities and responsibilities when deliver special certified and registered mail.
• helping the citizens in case of any emergency if need it.
• Following Federal unique rules in and out of the workplace.
• Used portable devices to maintain system records by scanning items delivered to homes and businesses.
• Collaborated with fellow carriers to cover additional routes when needed, supporting team cohesion and effective workload distribution.
• Built rapport with customers along the delivery route, fostering positive relationships that contributed to an improved workplace experience.
• Collected outgoing mail from homes and businesses along routes for customer convenience and initiated delivery to intended recipients.

It was a seasonal job

PLEASE FEEL FREE TO ASK HOW I PERFORMANCED THIS AND OTHER NOT MENTIONED ACTIVITIES. 

• Controlling food quality by physically working on the line (Sauteed side ) four Nights a week .
• Increased revenue while providing preventative maintenance on every  equipment and managing inventory.
• Maintained adequate  stock and kept a close eye on inventory controls to track needs and correct issues in a proactive manner.
   
• Automated key office processes, including payroll,  recordkeeping and compliance tracking.
   
• Promote  the introduction of international cuisine to the business(specially Sudamerican ) dishes like : Ceviches, taco variety, Chilean and Argentinian Wines with their respective cuisine, empanadas, sopas, etc. 
• Coordination and cooking of Dinners with : World wide wines, Irish whiskey, Port wine and others.  
• Accommodation of weekly groups meetings such as: Rotary  Club, Lion Club, MG club etc.
• Cooking for parties up to 65 people with set menus, buffet style, luncheons, group business meetings .
• Cut to portion : Beef cuts. New York strip, Rib Eye Filet mignon etc.

    Fish : Salmon,  Tuna, any bone in fish.

• Receiving and cleaning  shellfish
• Receiving and cleaning Crustaceans 
• Preparing traditional new England soups, new soups, seasonal soups, some house original dressings with  proper cooling .
• Sauteed Line cooking with different sauces, dishes, specials following the Chefs directions.
• Filling Sauteed line side,  according with menu and specials for the night with the coordination of the rest of the team in the kitchen; cleaning and sanitizing after.
• other Activities : Receiving Delivers, Weekly  food inventory, food rotation and labeling.etc.
• PS. As an Operator of the business my activities in the kitchen were essential for the success during my ownership.
• Established and maintained strong procedures for daily operations.
• Improved customer satisfaction by resolving critical issues quickly and effieciently. 
• Optimized profitability and saved costs by negotiating vendor services.
   
• Established budgets, negotiated costs with vendors and reduced expences.
• Hired and trained employees and evaluated their job performance. 

• Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
• Recorded temperature of food and food storage areas, including freezers and refrigerators.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Distributed food to team members with efficiency in high-volume environment.
• Grilled meats and seafood to customer specifications.
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
• Monitored the time and heat of equipment ensuring that both were regulated as necessary.

Making Pizza 4 nights a week .Italian style pizza, fresh ingredients unique recipes classic place still in business .