JoEvelyn August

• Received my CNA Certification on 06/03/2023.
• Assisted patients while they were getting to go to the hospital.
• Prepared patients for treatment by positioning, dressing or removing external supports.
• Demonstrated proper body mechanics and patient handling techniques for patient transfers and positioning.
• Followed all HIPAA rules and regulations regarding patient confidentiality.
• Maintained cleanliness and sanitation of clinic or treatment environment.

• Transferred supplies and equipment between storage and work areas to support food preparation.
• Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Guaranteed customer satisfaction by quickly delivering orders.
• Followed food preparation and storage guidelines established by Health Department.6
• Made food according to standard recipes with requested changes for customer satisfaction.
• Packaged and stored food products following proper handling and preservation methods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Supported kitchen team by being responsive and pitching in to complete tasks.
• Cleaned and maintained work areas, equipment and utensils.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.

• Worked alongside team to accomplish work goals according to schedule.
• Understood and followed verbal and written instructions to complete work correctly.
• Maintained organized and clean work areas at all times on job sites.
• Loaded, unloaded, and moved material to and from storage and production areas.
• Organized materials, tools, and equipment to supply team members.
• Performed general housekeeping and cleaning tasks.
• Utilized construction tools and machinery to effectively complete job site projects.
• Followed proper equipment operation and maintenance procedures to keep equipment in good working condition.
• Loaded and unloaded materials onto trucks and trailers.
• Followed instructions and safety protocols to prevent accidents and injuries.

One of three individuals that worked the Fork Lift

• Operated equipment safely and efficiently to prevent damage to items and avoid injures.
• Transported goods between warehouse locations according to shipment and storage needs.
• Unloaded materials and goods at designated locations for best project availability.
• Removed orders from storage, wrapped, and staged for shipments.
• Operated forklift in compliance with OSHA guidelines and organizational policies.
• Unloaded and stacked materials by raising and lowering lifting devices.

• Sanitized work surfaces between food preparation, avoiding cross-contamination and maintaining food safety guidelines.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Demonstrated punctuality and reliability in consistently arriving for scheduled shifts to meet service demands.
• Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.