Kurt Petermichl

Provided technical support and training to end user on new hydraulic rescue systems to ease transitions.

• Implemented a comprehensive training program for new technicians, ensuring a high level of proficiency and commitment to quality in all service projects.
• Created and maintained up-to-date records of all installed and serviced hydraulic rescue systems and equipment.
• Evaluated equipment to determine if it needed to be repaired or replaced.
• Tested hydraulic rescue systems, noting issues and completing preventive maintenance.

Learned and adapted quickly to new battery rescue equipment.

• Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
• Monitored food production to verify quality and consistency.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Maintained well-organized mise en place to keep work consistent.
• Utilized culinary techniques to create visually appealing dishes.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Participated in food tastings and taste tests.
• Cooked memorable dishes that brought new customers into establishment.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Developed close relationships with suppliers to source best ingredients.
• Coordinated employee schedules and developed staff teams to boost productivity.