Isaac Puente Deleon

Mentored new staff members as they acclimated to the job, providing guidance on best practices and facility procedures.

• Maintained security and order within facility through consistent monitoring and enforcement of policies and procedures.
• Collaborated with other staff members to maintain a safe environment, promptly addressing any issues that arose.
• Mentored new correctional officers as they acclimated to job, providing guidance on best practices and facility procedures.
• Coordinated with other law enforcement personnel to exchange information.
• Received and inspected mail, property and funds from visitors on behalf of designated inmates.
• Responded to inquiries from inmates and other members of public.
• Interviewed inmates to obtain information and evidence.
• Established positive working relationships and maintained boundaries with resident offenders.
• Built solid relationships with staff and residents to keep institution safe and secure.
• Provided assistance and guidance to inmates regarding daily activities.
• Assisted in intake and release of inmates.
• Documented inmate behavior and activities in logbooks.
• Enforced rules and regulations to maintain order among inmates.
• Assisted in the development of improved correctional systems processes, resulting in increased safety for staff and inmates.
• Conducted regular security checks throughout the facility grounds at scheduled intervals; reported any suspicious activity or discrepancies immediately, ensuring a safe and secure environment.
• Demonstrated strong leadership skills in managing emergencies, helping to resolve situations quickly and effectively.
• Oversaw intake process for new inmates, ensuring all documentation was accurate and updated.
• Contributed to a positive work environment by consistently demonstrating professionalism, teamwork, and dedication to maintaining high standards in all aspects of correctional systems operations.
• Efficiently processed releases, ensuring all required paperwork was completed accurately before inmate's departure from the facility.
• Enhanced inmate rehabilitation by implementing evidence-based programs and practices.
• Coordinated with mental health professionals to address inmate concerns, facilitating access to necessary treatment options.
• Reduced instances of violence by establishing positive rapport with inmates and promoting conflict resolution techniques.
• Provided clear communication between management and other correctional officers, improving overall facility operations.
• Assisted with transportation duties as needed, safely escorting inmates between facilities or off-site appointments while maintaining strict security protocols throughout each trip.
• Contributed to lower recidivism rates by creating educational opportunities for inmates to develop life skills needed for post-release success.
• Completed intake paperwork, fingerprints, and searches.
• Assisted in development of procedures and policies to maintain peace and order in facility.
• Interviewed inmates to obtain information and assess needs.
• Identified needed updates to correctional plans and assigned inmates to appropriate housing.
• Facilitated successful reintegration into society by providing resources and support for inmates during their transition period.

• Established strong relationships with inmates and upper management to maintain safe environment.
• As OIC I have utilized and established tracking system in order to assist supervisors in special housing activities.
• Produced daily reports outlining pertinent shift information.
• I trained new staff members, fostering professional growth and improving overall team performance.
• I have maintained control and discipline of inmates in large areas such as housing units, compound, dinning room, and visitation
• I have supervised inmate work details and used positive reinforcement to complete assignments
• I have used effective communication skills to effectively influence attitude, behavior and work habits of inmates.
• I am very thorough while performing my daily duties and paid very close attention to detail relating to computer generated forms and programs.
• Enhanced employee engagement through development of comprehensive training programs tailored to individual needs.
• Increased team efficiency by streamlining communication and implementing new project management strategies.
• Ordered new equipment and inventory and scheduled repairs for damaged equipment.
• Provided strong leadership to enhance team productivity and morale.
• Implemented and developed operational standards, policies and procedures.
• Collected, arranged, and input information into database system.
• Educated staff on organizational mission and goals to help employees achieve success.
• Listened and responded to various requests and forwarded necessary information to superiors.

• Collaborated with fellow service members from other branches during joint exercises, demonstrating adaptability and teamwork capabilities.
• Assisted superiors with strategic planning initiatives, providing valuable input based on experience in previous deployments.
• Operated and maintained armored vehicles.
• Secured and protected military property, assets, and personnel.
• Achieved mission success by effectively leading diverse group of soldiers during high-stress situations.
• Ensured mission readiness by maintaining personal weapons proficiency, scoring highly on annual qualification tests consistently.
• Improved team morale by consistently providing clear communication and implementing positive reinforcement strategies.
• Led security efforts for multiple installations, maintaining safe environment for all personnel and preventing unauthorized access to sensitive materials.
• Conducted thorough risk assessments for various missions, implementing safety measures that minimized potential hazards to personnel and equipment.
• Trained new recruits in essential soldiering skills, fostering a strong foundation for their military careers.
• Implemented tactics, procedures, and techniques for defense systems.
• Served as effective liaison between leadership and subordinates, resolving issues promptly and promoting positive work environment.
• Enhanced physical fitness levels for all soldiers in unit through rigorous training and personalized workout plans.
• Operated surveillance radar, communication systems and identification equipment.
• Gave individual evaluations based on fitness and combat readiness.
• Maintained awareness of subordinates' personal problems and shortcomings, supporting personal and professional growth.
• Designated mandatory reporter for sexual assault and responder for suicide prevention situations.
• Responded to reports of irregular activities and notified dispatcher for required emergency units.
• Managed weapon handling, delivery, and shipping systems.
• Coordinated with unit leadership and direct superiors for taskings and managed subordinates to execute.
• Responded to and assisted in medical emergencies.
• Prepared and submitted personnel, ordnance and operational reports.
• Reloaded and resupplied weapons systems to maintain preparedness against enemy threats.
• Dealt with inter-company conflicts to remove obstacles to troop readiness.
• Served in on-call capacity for last-minute or late-night taskings from leadership.
• Looked after weapons by scheduling and performing organizational and preventive maintenance.
• Worked in dirty and uncomfortable conditions, sometimes in dangerous, deployed locations.
• Trained in conflict resolution among subordinates, equals and superiors.
• Oversaw utilities manual records to perform stock control and accounting duties.
• Maintained required level of proficiency in use of firearms.
• Trained in small arms, anti-armor and indirect fire weapons.
• Upheld code of conduct and maintained professionalism in stressful situations.
• Risk-assessed environments and implemented appropriate security measures.
• Delivered prompt first aid and medical care to injured personnel, optimizing outcomes.
• Relayed crucial information and coordinated operations using radio communications equipment.
• Coordinated patrol operations to maintain safe urban and rural environments.
• Coached and mentored new recruits for motivated, high-performing teams.
• Assembled, disassembled and maintained various weapons for operational readiness.
• Trained in infantry tactics, weapons and medical procedures for well-rounded field support.
• Exhibited exceptional attention to detail when analyzing intelligence reports that led unit's success in executing critical missions.
• Participated in numerous humanitarian assistance missions abroad, delivering aid to populations affected by natural disasters or conflict situations.
• Reduced equipment loss rates by implementing strict inventory management procedures and conducting regular inspections.
• Utilized advanced technical skills to maintain and troubleshoot essential communication equipment, ensuring reliable network for command operations.
• Managed logistics for large-scale military exercises, ensuring timely delivery of supplies and resources to support operations.

• Completed SERVSAFE certification.
• Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
• Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
• Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
• Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
• Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
• Continuously evaluated staff performance levels through regular assessments, identifying areas for improvement and providing targeted coaching.
• Implemented effective time-management strategies within kitchen team, enabling smoother meal preparation during peak hours.
• Exceeded health inspection standards consistently by maintaining stringent focus on cleanliness and sanitation practices throughout kitchen space.
• Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
• Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.
• Cultivated positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.
• Mentored kitchen staff to prepare each for demanding roles.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Collaborated with staff members to create meals for large banquets.
• Kept abreast of industry trends in order to incorporate fresh ideas into menu planning, ensuring exciting dining experience for customers.
• Identified areas for cost reduction in ingredient sourcing without sacrificing quality or flavor profiles of dishes served.
• Successfully balanced competing priorities in high-pressure environment by efficiently delegating tasks to team and maintaining clear lines of communication.
• Streamlined recipe development process by testing new dishes extensively before adding them to menu lineup.
• Spearheaded efforts to enhance dining experience for guests by collaborating closely with front-of-house staff to address service-related concerns.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored food and labor costs to verify budget targets were met.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Modernized work processes to reduce guest wait times and boost daily output.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Led daily staff meetings to communicate expectations and review safety procedures.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Served consistent portions following recipes and control standards.
• Supervised food presentation and plating to enhance visual appeal.
• Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
• Directed food preparation and cooking activities to meet health and safety standards.
• Controlled food costs and managed inventory.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Created new recipes, outlined steps, and training staff on correct preparation.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Monitored food inventory and supplies to prevent waste.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Monitored food preparation, production, and plating for quality control.
• Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
• Planned and executed promotions and special events in close collaboration with management.
• Coordinated kitchen activities with front-of-house staff for seamless and service.
• Controlled expenses and boosted profitability by managing food and labor costs.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Set and oversaw weekly and special event menu plans.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Follow standardized recipes and cooking techniques while instructing co workers and subordinates on how to prepare food, cook and store it.
• Follow procedures related to cooking in large quantities. Knowledge and skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when item does not meet established quality standards.
• I have knowledge to adjust recipes according to number of servings needed, with knowledge of proper techniques for measuring volume of dry, liquid and fat ingredient.
• As cook leader I have skills and knowledge to safely operate, breakdown, maintain and clean standard foodservice equipment. As cook leader I spot check progress to be sure that procedures are being followed and work is accomplished according to specific time schedule and complies with all HACCP procedures and FDA regulations and guidelines.
• Supported mission by educating and supporting cooks in production of high quality, culturally authentic meals in clean and safe work environment. I supervised over 20 food service personnel, to include evaluations, scheduling, as signing special duties, equipment operation, and training procedures.
• Responsible for daily preparation and serving of all inmate meals for Telford Unit. I assisted by developing, maintaining, and monitoring goals and objectives in order to accomplish Food service mission
• My responsibilities included provision and special attention of specialized programs and functions such as satellite feeding, medical/religious diets and vocational training.
• I am consistently involved with supervising of large subsistence storeroom plus large meat and vegetable coolers and monitoring quality of products upon delivery.
• I facilitate overall production of food, exceed minimum sanitation levels and expertly adhere to guidelines set forth in national menu, TDCJ Food service statement, American Corrections (ACA) and United States Public Health Service Food code.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained food safety and sanitation standards.
• Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in kitchen.
• Monitored food quality and presentation to maintain high standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

SERVSAFE Manager certification completed.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• As journeyman cook I gained exceptional knowledge of wide variety of food service protocols, kitchen equipment, and cooking techniques in fast past-paced environment.
• As cook foreman I obtained experience supervising inmate crews in line of work in correctional setting and have provided formal and informal on the job training to members of crew.
• I have experience in being head cook and training instructor in multiple correctional institutions, requiring quality cooking to feed large population three meals a day, seven days a week.
• Assisted in providing additional optional meals for inmates on a specific diet or preference, to include religious meals.
• Quality Control, Staff training/Development
• Food Service Protocols, Inventory Control.
• Assisted in preparation of food and feeding of inmates.
• Conducted inventories for manager to prevent spoilage of food and practiced FIFO( first in first out).
• Carried out all daily tasks in Food Service department, to ensure compliance was met to highest standard.
• Completed daily tasks within timely manner such as distribution of food.
• I assisted in daily tasks to ensure kitchen sanitation, dishwashing, and all food service equipment was in total compliance.
• I worked around and used commercial kitchen, gas open burners, walk-in refrigerators, continental refrigerators, convection ovens, fry masters, prep tables, commercial dishwashers.
• Reported to work in A professional way, always well groomed, in clean and proper uniform, and at all times practice good personal hygiene.
• As cook or sous chef on the line, it was my responsibility to cook beef steak and burgers on grill ensuring they reached proper internal temperature such as ground meat meeting 160 degrees, steaks reaching 145 degrees internally.
• Ensured that when pork was braised and slow roasted, internal temperature of 145 degrees was met.
• If customer did not eat meat or fish, we substituted with vegetarian option such as grilled eggplant and stuffed Portobello mushroom grilled or roasted.
• I also offered vegan menu, for customers who were not allowed to eat certain food because of religious beliefs.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Monitored job progress and performance of employees or contractors to complete projects prior to deadlines.
• Inspected equipment and tools used for safe operation.
• Oversaw daily operations at site, keeping team production moving at optimal pace.
• Developed and implemented new procedures to increase productivity and constructiveness.
• Handled issues with relative ease by implementing best practices and applying critical thinking skills to find best solutions.
• Addressed issues with employees and customers to manage healthy conflict resolutions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Monitored food quality and presentation to maintain high standards.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
• Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
• Collaborated with the management team to develop new menu items based on customer feedback and preferences.
• Developed relationships with local suppliers to obtain freshest ingredients available.
• Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
• Prepared and served various food items in fast-paced correctional environment.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Trained and supervised cooking staff to expertly meet daily needs.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Identified inefficiencies leading to improved productivity.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Trained new employees to learn new systems, apply best practices and comply with protocols and regulations.
• Suggested actionable improvements to streamline training procedures.
• Planned menus for different events, seasons and customer requests.
• Maintained a safe working environment through adherence to safety protocols and regular site inspections.
• Ensured timely completion of projects with effective time management and prioritization of tasks.
• Checked equipment to determine if maintenance was required.
• Enhanced team productivity by providing clear direction, setting expectations, and offering constructive feedback.
• Conducted thorough quality control checks to ensure high standards of workmanship across all projects.
• Addressed issues proactively, resolving problems quickly to minimize delays in project timelines.
• Inspected completed work to verify quality standards and compliance with criteria.
• Evaluated incoming materials for quality and amounts ordered.
• Interacted with employees to demonstrate high standards and mitigate issues effectively.
• Developed strong relationships with clients, subcontractors, and suppliers, fostering open communication channels for smooth project execution.
• Adapted workflows in response to changing environmental conditions or unexpected challenges encountered during construction activities.
• Reviewed project details to specify correct materials and equipment for job sites.
• Established clear priorities and production quality standards.
• Monitored usage of supplies and materials to establish cost effective operations.
• Managed equipment maintenance schedules to minimize downtime due to mechanical failure or repairs.
• Verified completed projects met approved time, quality, and cost estimates.
• Implemented efficient work processes to boost overall productivity while reducing costs.
• Scheduled job assignments for staff to monitor progress and performance.
• Optimized resource utilization for cost savings, carefully monitoring material usage and labor allocations.
• Assisted in the recruitment process for new team members, selecting candidates who demonstrated aptitude for success within the organization.
• Improved project efficiency by implementing streamlined scheduling and resource allocation processes.
• Facilitated seamless handovers between shifts by maintaining clear documentation of completed tasks and outstanding items requiring attention.
• Continuously assessed performance metrics against industry benchmarks to identify opportunities for growth or improvement.
• Provided feedback to workers on job performance and safety procedures.
• Directed projects according to schedule and quality demands.
• Prepared and submitted reports on job progress and safety conditions to upper management.
• Documented construction and extraction workers' hours, wages and other pertinent information.
• Created and implemented plans to maximize efficiency of workers.
• Developed and maintained positive relationships with clients and other stakeholders.
• Devised and implemented safety protocols to reduce risks on construction and extraction sites.
• Administered disciplinary actions to workers violating safety regulations and company policies.
• Investigated and reported on accidents, injuries and near-miss incidents.
• Evaluated and updated safety protocols to reduce risks on construction and extraction sites.