Kenneth Daniels

• Recorded inside and outside process readings on daily log sheets.
• Adhered to EPA and OSHA regulations.
• Adjusted pumping systems, chemical feeders, auxiliary equipment, control systems storage tank levels and pump stations indicators.
• Operated equipment such as front-end loaders, and forklifts, regularly.
• Assessed readings from recording instruments, and other indicators and watched for warning signals.
• Adjusted and maintained plant equipment for safety and performance.
• Performed minor mechanical work and routine equipment maintenance.
• Followed plant safety procedures, rules, and regulations.
• Operated specialized tools, instruments, and equipment for tests and maintenance.
• Monitored flows, pressures, chemical feeds levels, and water quality indicators.
• Disinfected water with chemicals such as ammonia and chlorine in exact concentrations.
• Checked quality of water by frequent chemical analysis.
• Suggested specific ideas for process, productivity and safety improvements.
• Compiled reports analyzing performance data and presented findings and results.

• Activated pumps, valves and processing equipment to move water through treatment processes and added chemicals.
• Diagnosed and performed minor repairs on laboratory instrumentation and maintained lab and field equipment in safe, clean and efficient condition.
• Drafted reports and maintained logs on meter readings, tests, chemical and equipment usage as required by Ohio EPA.
• Adjusted water treatment levels to correct below-standard variances
• Calibrated pH, DO and chlorine meters to support proper working order for daily inspections.
• Trained laboratory and operations personnel in public water system maintenance, analytical procedures and data reporting.
• Monitored and adjusted controls to maintain optimal water quality.
• Optimized water levels in tanks and other systems for best flow and quality.
• Used hand tools and power tools to maintain, repair and lubricate equipment.
• Collected water samples to test alkalinity, and residual levels.
• Adhered to EPA and OSHA regulations.

Develop and implement integrated pest control solutions in both commercial and residential environments.

Use personal protective equipment and safe hazardous materials handling practices.

Train another newly licensed service person for pest control service on campus.

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Grilled meats and seafood to customer specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• 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.
• Checked food temperature regularly to verify proper cooking and safety.
• Plated and presented all dishes to match established restaurant standards.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared and cooked meals according to recipes and customer specifications.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Trained and assisted new kitchen staff members.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Followed orders from head chef to establish productive and timely preparation of meals.

• Operated equipment, vehicles, and tools with optimal safety procedures to prevent injuries.
• Connected components to exterior cable systems and tested connections for adequate power and functional links.
• Assembled communication equipment such as wiring, switching equipment, and power apparatus.
• Repaired and updated equipment to conform to company-wide standards.
• Collaborated with other workers and customers to resolve issues of deficient communications connections.
• Completed new connects, reconnects, disconnects, and service changes for residential and commercial customers.
• Tested cables using tools such as volt-OHM meters, spectrum analyzers, and signal level meters.
• Performed troubleshooting of systems with techniques such as speed and ping tests.
• Installed wiring, cabling and networking hardware on customer premises.
• Planned layouts and ran cable into buildings and through walls, attics, and crawl spaces.
• Responded to service requests during and after business hours.
• Installed and configured new devices and system components.

• Dean's List 2007
• 3.5 GPA