Israel Samuel

• Maintained quality assurance and customer satisfaction objectives.
• Executed diagnostics, troubleshooting and evaluations on servers.
• Performed routine maintenance on servers and low-voltage wiring.
• Meticulously tracked all parts and devices used on each service call.
• Organized work to meet demanding production goals.
• Completed job reports and logs immediately following service calls.

• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Helped chefs prepare and present food to students and faculty.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Learned other teammates' work tasks to train as backup.
• Prepared food orders to support waitstaff and other team members.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.

Worked during busy holiday seasons.

• Managed inventory storage in clean and organized fashion.
• Kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
• Answered customer questions and provided detailed product information.
• Maintained effective team member communication.
• Maintained fitness in order to move merchandise efficiently and safely.
• Recorded information, shortages and discrepancies to keep records current and accurate.
• Conducted periodic inventory inspections and reported out-of-stock items.
• Placed special customer orders for custom or special order merchandise.
• Placed products in correct storage locations to keep stock areas organized and inventory counts accurate.
• Helped customers locate desired items and transfer oversized items to vehicles.

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Helped chefs prepare and present food to students and faculty.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.