Keandre Pickens

As a Corporal and Motor Transport Operator in the U.S. Army, I was responsible for transporting troops, equipment, and supplies in high-pressure environments. My role went far beyond driving I led small teams, ensured mission readiness, and maintained strict safety and maintenance standards.

Leadership was a key part of my day-to-day. I briefed my team, delegated tasks, and held others accountable while setting the standard through my own performance. I trained junior soldiers, kept equipment in top condition, and oversaw daily operations with attention to detail and discipline.

Teamwork was essential we relied on tight coordination with other drivers, mechanics, and support units to execute missions safely and on schedule. Whether navigating unfamiliar terrain or reacting to last-minute changes, we stayed mission-focused and adaptable.

Discipline and task execution were non-negotiable. I followed detailed logistics plans, completed vehicle inspections, secured cargo, and ensured documentation was accurate and timely.

This role sharpened my ability to lead under pressure, solve problems quickly, and work as part of a team to meet demanding goals skills I carry into every professional environment.

• Trained new staff on kitchen operations and safety protocols, enhancing team efficiency.
• Led food preparation and cooking processes to ensure high-quality meal delivery.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

As a line cook at Tony’s Brick Oven Pizzeria, I was responsible for preparing and cooking menu items to order, maintaining high food quality and consistency. The kitchen was fast-paced, especially during peak hours, requiring quick thinking, multitasking, and staying calm under pressure. I worked closely with a small team, coordinating timing and plate presentation to keep service running smoothly. Attention to detail was essential from measuring ingredients precisely to monitoring cook times and ensuring each dish matched the restaurant’s standards. Cleanliness and food safety were top priorities, and I followed strict procedures to keep the workspace organized and sanitary. Every shift demanded focus, speed, and teamwork to deliver great food and a seamless dining experience to our customers.

• Maintain a clean area, servicing food.