Summary
Overview
Work History
Education
Skills
Timeline
Generic
Kiyus Albert

Kiyus Albert

Draper,UT

Summary

Driven and versatile, I excelled at Dirty Boys Concrete LLC, mastering surface finishing and fostering team collaboration. My expertise in form setting and alignment, coupled with a strong problem-solving ability, significantly enhanced project quality and efficiency, achieving high client satisfaction.

Overview

18
18
years of professional experience

Work History

Concrete Finisher

Dirty Boys Concrete LLC
08.2017 - Current
  • Set wood and other forming materials to prepare for concrete pours.
  • Installed rebar and molded expansion joints and edges for concrete projects.
  • Demolished and repaired old concrete surfaces.
  • Mixed, spread, and patched concrete to specifications.
  • Maintained clean, safe worksite for team safety and to help keep projects on-track.
  • Collaborated with team members to ensure smooth transitions between different phases of the concrete placement process.
  • Shoveled materials such as dirt, gravel, and asphalt.
  • Created specific finishes on poured concrete.
  • Enhanced overall job site safety by ensuring proper usage of tools and equipment during concrete finishing processes.
  • Assisted crew members with positioning trucks and moved discharge chute to guide concrete into forms.
  • Measured precise amounts of concrete and verified levelness to improve quality of finished product.
  • Demonstrated versatility by successfully completing various types of concrete projects, including residential, commercial, and industrial applications.
  • Minimized downtime during projects by properly maintaining tools, equipment, and machinery essential for efficient execution of tasks related to concrete finishing.
  • Assisted in training new employees on proper techniques and best practices for concrete finishing tasks.
  • Reduced material wastage through effective use of leveling, screeding, and concrete smoothing techniques.
  • Adapted quickly to changing job site requirements or unforeseen challenges without compromising quality or exceeding deadlines in completing assigned tasks related to concrete finishing.
  • Wore correct clothing and protective equipment for jobs.
  • Maintained consistent quality in finished surfaces by meticulous attention to detail and adherence to industry standards.
  • Routinely lifted and moved items weighing up to Number pounds.
  • Observed manufacturer's safety procedures and corporate standards for pouring and finishing.
  • Completed physically demanding tasks such as lifting up to Number pounds to move job materials.
  • Contributed to a positive work environment by maintaining open communication with team members and supervisors on project progress.
  • Promoted a culture of continuous improvement through active participation in professional development opportunities relevant to the field of concrete finishing.
  • Increased client satisfaction by efficiently addressing concerns and providing high-quality finished surfaces.

Lead Line Cook

Outback Steakhouse
02.2006 - 08.2017
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
  • Handled portion control activities according to specified instructions provided by chef.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
  • Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
  • Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
  • Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
  • Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
  • Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
  • Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.
  • Monitored food temperatures to meet quality and safety standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Received and stored food supplies, raw materials and other ingredients.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Operated grills, fryers and ovens to cook food items.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Followed company recipes and production standards to satisfy customers.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Used kitchen equipment safely and reduced risk of injuries and burns.

Education

KHS
Kosrae Micronesia

Skills

  • Surface Preparation
  • Surface Finishing
  • Concrete forms
  • Hand and Power Tool Operation
  • Surface Leveling and Smoothing
  • Safety and Security
  • Chipping and Grinding
  • Concrete Spreading
  • Form Setting and Alignment
  • Concrete, Grout, and Slurry Mixing
  • Leveling
  • Concrete Finishing Brushes
  • Jointers and Edging Tools
  • Concrete Pour Facilitation
  • Critical Thinking
  • Physical Strength
  • Mixing Machine Operation
  • Abrasive Rubbing Stones
  • Multitasking
  • Multitasking Abilities
  • Reliability
  • Problem-solving abilities
  • Concrete finishing
  • Worksite safety
  • Float finishing
  • Driveway installation
  • Bull floats
  • Hand tool operation
  • Foundation Work
  • Power Tool Operation
  • Finishing Techniques
  • Screed usage
  • Concrete Repair
  • Hand troweling
  • Broom finishing
  • Sidewalk Construction
  • Form setting
  • Stamped Concrete
  • Jointers and edgers
  • Power saws

Timeline

Concrete Finisher

Dirty Boys Concrete LLC
08.2017 - Current

Lead Line Cook

Outback Steakhouse
02.2006 - 08.2017

KHS

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Kiyus Albert