Martha Zamora Morales

With Desert Cleaning, I specialized in residential and commercial cleaning. I tailored my services to meet the specific needs of each client in their homes. My duties ranged from mopping, sweeping, and vacuuming to doing laundry, changing bed linens, and cleaning ovens, refrigerators, and microwaves. I also dusted surfaces, cleaned bathrooms, and washed windows and window tracks, among other tasks. Additionally, I performed commercial work, such as cleaning office spaces and public restrooms.

After working for a few seasons in the fishing industry, I was offered a position in the cleaning and "glove room" departments. Essentially, my 16-hour shift was divided across three areas: cleaning, laundry, and distributing work gear to over 400 employees during my shift. In the cleaning department, my duties involved sweeping, mopping, and disinfecting the bunkhouses where the seasonal workers were housed; I had to keep two massive buildings which provided accommodation for over 800 people, absolutely spotless, including the restrooms, showers, and toilets. This entailed restocking everything from toilet paper, seat covers, hand sanitizer, and hand soap to cleaning supplies and every other item necessary for the restrooms and living quarters. When I was assigned to the processing plant area, my duty was to maintain order in the glove room; here, I was responsible for issuing work gear, such as safety glasses, gloves, aprons, face masks, hairnets, and boots and, every four hours, my responsibility shifted to washing and restocking the inventory with clean, disinfected equipment for the ongoing 16-hour work shifts. At the end of the season, as workers began to be sent home, the housekeeping team would divide up the rooms among ourselves to disinfect every single bed, door, and set of bedding among other details in preparation for the upcoming season.

In what I have worked all my life, this position that I obtained in the kitchen department with Silverbay Seafoods until now is one of my favorites and it is a roll that I would not change at all. I discovered that it is a job that I enjoy having in every sense of the word since my work was divided into different Areas of the kitchen. My title in this position was "Kitchen Helper." Once I started my shift I had to clean and desinfect tables and chairs after each use either after Brakes or Lunch. Thoroughly sweep and mop Kitchen, Dining and Brakeroom. Change and set up the Sanitation station after each meal. Verify that all the trays in the center of the tables were stocked with condiments and spices. In case something is needed, stock all the tables completely. Replace napkin containers every time they were half empty. Prepare the Drinks station before each meal, such as Coffee / Juices / Flavored Waters / Natural Water / Boiled Water. Check for Jelly, Peanut Butter, Honey, Butter Chips, Bread Bars, Baggels, Cocoa chocolates, apple ciders, sugar, milk, powdered milk, creamer, disposable items such as napkins, spoon forks, knives, and cups. Once employees entered to eat, I had to serve the food at one of the stations, which was one of the jobs I enjoyed the most for offering customer service. After serving I had to clean the Hotlines and change the Water from the line where I served. Clean and disinfect Shields. Some of the food that was left over was kept in a Hotbox for the next meal time and others were frozen after wrapping the trays in plastic and adding a label with the Day and time of the last time used to put it in the refrigerator room. At Brake time I also had to serve the food with the same procedure, discarding the food that no longer couldnt be served and keeping the food still in excellent condition and ready to eat at Box or Refrigerator. Behind that I would go to the back of the kitchen where work was divided into different stations (Bakery, Salads, Vegetables / Fruits, Brake food, Cook and Dish Washing. I was always helping prepare for salads, bakery, Brake's food that is very different from lunch food. To peel and cut vegetables and fruits. To prepare certain dishes for lunch among other things. I was day shift working a minimum of 15 hours and a half and 18 hours and a Half maximum I had to serve, clean, disinfect and prepare for 2 lunches and 3 Brakes of around 780 people 3 hours apart from each meal. It was a job that I adored ni doubt because it challenged me every day since working in a kitchen for such a large company and for so many people alot of responsibility falls into your hands and that despite how fast, heavy, tired, and stressfull it can be sometimes it develops you a lot as a person. You mature both ways, personally and labor wise as long as you enjoy working and love what

your doing. As a partner and employee I was a great help to my co-workers and an excellent Worker for Chef. Ken Warren my Head of Work. Never hear a complaint from me if not quite the opposite and proud to know that I am re-eligible to return to work next year. To end this short summary for now I have 2 Food Handling Cards.

This time I decided to give my Luck a change. They speak to me about Silverbay Seafoods with better pay, many hours of work and good opportunities. I did not regret it. In this company I am also a fish processor. I take worm and bone out, fillet, freeze, inspect fish and clean the plant in our spare time. I work in a very cold and wet area and always standing. 16 hours of work 7 days a week are mandatory and I never have excuses to report to work. This is were I’m currently standing and I look forward to move up positions with Silverbay Seafoods. I Have worked in different facilities of Alaska with SB like False Pass and Sitka.

This year I decided to change my work environment from what I am used to doing. I started working with Westward Seafoods in Dutch Harbor, Alaska. It was a radical change and I loved this new experience. I learned a lot of new things in this field and I really enjoy it. From traveling to work. Westward Seafoods is about a fish factory. I personally have to work in different departments of the plant. For example; from packing fish to inspecting fish, freezing, filleting, soarting fish egg and cleaning the plant on our days off. I worked 12 hours a day 7 days a week, in a standing position. Always in cold and damped areas both inside and outside the facility and moving from one place to another.

In Coachella Valley Unified School District I am a part time employee as a substitude. I work with different schools since I cover post for many officers posted at different schools. While being on duty what I always like doing every morning is to welcome every student at the main entrance. Also I make sure that every student goes to class as soon as the bell rings. And since vigilance is my main concern am always checking restrooms and campus to avoid any ditching or any oyher kind of conflict.I am a very careful person when it comes fights, lockdowns, ditching, or even if a students is under the influence of any substance like drugs or alcohol or if I notice that students are negotiating I respond immediately to any action. While students are in class I am doing my routines around school campus to avoid any suspicious activity.