Herbert Lipscomb

• Knife skills: boning fish, poultry, pork, beef and knife cuts: mincing, julienne, dice, etc.
• High volume cooking to include stock making, soup making, sauces, stews, roast, etc.
• Trained in the proper execution of all cooking methods to include grilling, sautéing, roasting, steaming, poaching, and braising.
• Complete understanding of sanitation standards and safe food handling to include all temperature requirements for cooking, reheating, and holding.
• Trained in flow of kitchen to include receiving, storing, preparing, cooking, cooling, and running the dish room.

Raised my son

• Dedicated and highly organized professional with several years of experience managing a dynamic household while serving as a full-time stay-at-home father. During this period, I developed and honed critical skills in time management, multitasking, budgeting, conflict resolution, and strategic planning. Known for adaptability, problem-solving, and strong interpersonal communication, I am now eager to leverage these capabilities in a professional setting. Ready to bring a dependable, solution-oriented mindset and a refreshed perspective to a team-oriented environment.

• Contract with many local businesses, organization and people to provide culinary services for events, bars, lounges, veteran posts, etc.

• Managed customer accounts to ensure timely payments and reduce outstanding balances.
• Communicated effectively with clients to resolve payment disputes and negotiate repayment plans.
• Monitored accounts for delinquency trends, identifying potential risks for proactive intervention.
• Built rapport with customers by demonstrating understanding of their situation while seeking fair resolutions.

• Determine and assisted eligible recipient with obtaining government medical benefits throughout different States, QMB, SLMB, QII, SSIetc.
• Monitor and assisted in the enrollment process, a liaison between recipient and caseworker.

• Principle responsibility including Food Service, Logistic Function, Equipment, Finances, Staff Supervision.
• Oversee/Implemented all support services for programs originating from the Baltimore Base School. Supervise Equipment Manager, Food Manager-House Manager, Logistics Assistants, Volunteers and administrative and program staff when coordinating logistical areas.

• Developed new personnel in their initial training, Assisted COAM with inquiries and escalated Calls
• Supported management as a Daily Schedule Coordinator (DSC), compiled group statistic and other reports.
• Provided technical support services, answered questions about customers' telephones and bills.
• Collected payments, issued credits, provided proactive service by providing information; most of all met and exceeded customers' expectation in customer service.

• Managed and provided logistic support, including procurement of parts, historical documentation and balancing budgets.
• Conducted training and inspected other Units, established and set standard operating procedures (SOP).
• Developed, submitted and requested proposed parts list for Battalion and Headquarter Battery, set up system, receiving, storing and Identifying parts.
• MAIT team inspector; assisted, instructed and inspected other Units in the Army Maintenance Management System

• Conducted training and inspected other Units, established and set standard operating procedures (SOP).
• Developed, submitted and requested proposed parts list for Battalion and Headquarter Battery, set up system, receiving, storing and Identifying parts.
• MAIT team inspector; assisted, instructed and inspected other Units in the Army Maintenance Management System