Isabel Jimenez

Model 3

• Being able to identify the number of the bandolier in order to build the battery kits correctly.
• Knowing which order to place the bandoliers correctly to build a kit.
• Working as a team to team lift the bandoliers onto the tables in the correct order.
• Working as a team to team lift bandoliers to off load them onto a buffer as kits.
• Fracking or gluing frack (fiber glass strips) onto the bandoliers.
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Semi Subpack

• Making sure the proper ppe is worn before beginning to build at any station due to the fact of how much electric power the batteries have.
• Carefully reading each mos books for each station to know the order of each build and the safety precautions.
• Carefully building at each station to minimize the danger in building as it goes down to each station to to the electric levels increasing as it moves down to the next stations.
• Communicating any complications during anytime of the build to process techs, engineers or quilty.
• Finding way to troubleshoot if its an easy fix but if its to complicated or dangerous then find those who are authorized to fix the problem.
• Worked at a steady but fast pase due to the high demand of batteries needed.

Qbert 2

• Made sure to wear the proper ppe before beginning to build high voltage batteries.
• Prepped the batteries for building by making sure the voltage wasn't to high and making sure BMB connectors work by testing them.
• Followed the mos to properly and safely build and test the battery before moving onto the next station.
• Properly tested the bentos (smaller batteries) before connecting them to the qberts.
• Prepared them at packout to safely transport them to the first floor to be added to the mega packs.
• Trouble shoot small problems with the help of the process techs and NPI.

Qbert 1

• Making sure the proper ppe is worn due to the high voltage.
• Putting on the cooling tubes on both sides of the qbert fast and efficiently.
• Tested the cooling tubes by connecting it to a pressure tester by checking if there are any leaks in the cooling tubes.
• Testing the BMB connectors by connecting it to a tester to test the voltage going through to make sure they are properly working.

• Kept meat cases fully stocked, clean and properly labeled to allow customers to find products quickly.
• Maintained sanitation standards within the department by adhering to strict cleaning procedures and guidelines.
• Used strong communication skills to address customer inquiries or concerns promptly and professionally.
• Gained knowledge of different meats to answer customer questions.
• Cleaned all machines used to cut or grind the meat at the end of each shift.
• Put away meat loads in an orderly manner two times a weeks include see food.

• Bagged customer items efficiently using proper techniques to protect delicate items and separate different groups of merchandise.
• Maintained cleanliness of store premises, resulting in an inviting shopping environment for customers.
• Helped customers take merchandise out of store and loaded items into vehicles.
• Addressed customer needs for price checks and merchandise retrieval from upper shelves or stockroom.
• Ensured safety and sanitation standards were met through regular cleaning of store equipment and surfaces.
• Collected shopping cart into the proper cart area for use fo the customers.
• Helped out on the register when lines are backed up to help the flow of customers checking out.

• Reset and cleaned tables quickly to prepare for new customers.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
• Trained new staff in bussing and cleaning procedures.
• Helped manage operations of restaurants by cleaning up spills and other messes quickly to minimize hazards.
• Refilled drinks and provided extra napkins and silverware to go extra mile in serving customers.
• Checked customers out when they are finished with their meals.